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Roasted Brussels Sprouts with Garlic – Simple Recipes for Dinner

I’ve got a confession: I wasn’t always a Brussels sprouts fan. As a kid, they were the dreaded green veggies on my plate, often boiled into mush with a smell that could clear a room. But everything changed the first time I roasted them with garlic—oh, the magic! Suddenly, those little sprouts transformed into crispy, caramelized gems bursting with nutty, garlicky goodness. It’s like a tiny kitchen miracle that makes me crave veggies rather than avoid them. Trust me, once you try this, you’ll wonder why you ever feared Brussels in the first place.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 ½ pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Optional: ¼ teaspoon red pepper flakes for a subtle kick

How I Make It

Step 1:

Preheat your oven to 400°F. While it heats, toss the halved Brussels sprouts in a large bowl with olive oil, minced garlic, salt, and pepper. Make sure every sprout is nicely coated for even roasting and flavor.

Step 2:

Spread the Brussels sprouts in a single layer on a rimmed baking sheet. This is key—crowding the pan will steam them instead of roasting, so give them some breathing room!

Step 3:

Roast them for about 20-25 minutes. Halfway through, give the pan a shake or flip the sprouts with a spatula to help them cook evenly and get those gorgeous golden edges.

Step 4:

Once they’re nicely browned and crispy on the outside but tender inside, pull them from the oven. If you like a little heat, sprinkle on some red pepper flakes before serving.

Step 5:

Give them a quick taste and adjust seasoning if needed—maybe a pinch more salt or a squeeze of lemon juice if you want to brighten things up.

Variations & Tips

Swap minced garlic for garlic powder if you want a milder roasted garlic flavor without any risk of burning.
Add a splash of balsamic vinegar or honey in the last 5 minutes of roasting for a sweet-tangy glaze.
For extra crunch, sprinkle toasted sliced almonds or chopped pecans just before serving.
Use bacon bits or crumble cooked pancetta on top for a savory, smoky twist.
If sprouts are on the large side, quarter them to ensure they roast evenly and cook through.

How I Like to Serve It

These roasted Brussels sprouts with garlic make a fantastic side for any hearty meal—think roasted chicken, pork chops, or even a simple pasta dish. I love serving them during fall and winter dinners when roasted flavors really hit the spot. They also shine on holiday tables, balancing richer mains with their garlicky crispness.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, pop them in a hot skillet or oven to keep the exterior crispy, rather than microwaving.

Closing: Once you make these garlic-roasted Brussels sprouts, you’ll add them to your regular dinner rotation—they’re just that easy and delicious!