Garlic Roasted Brussels Sprouts You’ll Crave Nightly

Forget soggy sprouts. These are crispy, garlicky, and borderline addictive—the kind of side dish that steals the show from your main. We’re talking caramelized edges, buttery centers, and a garlic punch that wakes up your taste buds like a double espresso.

Cheap ingredients, elite results. Make a batch once, and you’ll start buying Brussels in bulk like it’s a personality trait.

Why You’ll Love This Recipe

• Crunch meets comfort: Crisp edges with tender insides—no mush, no sadness.
• Garlic-forward flavor: Fresh garlic roasted to golden perfection, not raw heat.
• Ridiculously easy: One pan, minimal prep, major payoff.
• Meal-prep friendly: Reheats like a champ and adapts to any protein or bowl.
• Budget-friendly luxury: Restaurant vibes without the reservation or price tag.

Garlic Roasted Brussels Sprouts You’ll Crave Nightly

Recipe by Wendy Carter

Servings

4

servings

Prep time

10

minutes

Cooking time

28

minutes

Calories

170

kcal

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved

• 4 cloves garlic, finely minced (or thinly sliced)

• 3 tablespoons extra-virgin olive oil

• ¾ teaspoon kosher salt (plus more to taste)

• ½ teaspoon freshly ground black pepper

• ½ teaspoon smoked paprika (optional but awesome)

• 1 tablespoon lemon juice (freshly squeezed)

• Zest of ½ lemon (optional for brightness)

• 2 tablespoons grated Parmesan (optional finisher)

• Red pepper flakes, a pinch for heat (optional)

Step-by-Step Instructions

• Preheat smart: Set the oven to 425ºF (220ºC). Hot oven = crisp results.
• Trim and halve: Slice off the tough stem ends and halve sprouts lengthwise. Keep loose leaves—those get extra crispy.
• Dry thoroughly: Pat sprouts dry with paper towels. Moisture is the enemy of browning.
• Toss to coat: In a bowl, combine sprouts with olive oil, salt, pepper, smoked paprika, and garlic. Mix until every cut side glistens.
• Pan placement matters: Spread on a large sheet pan, cut side down, with space between. Crowding = steaming (aka sadness).
• Roast and rotate: Bake 18–22 minutes until the undersides are deeply golden and edges char slightly. Shake the pan once at 15 minutes if needed.
• Finish with flair: Remove from oven, toss with lemon juice and zest. Add Parmesan and red pepper flakes if using. Taste and salt again if needed.
• Serve hot: Best enjoyed right off the tray… not that you’ll make it to the table, IMO.

Preservation Guide

• Fridge: Store in an airtight container for up to 4 days. Reheat at 400°F for 5–7 minutes to revive crispiness.
• Freezer: Not ideal—texture suffers. If you must, freeze on a sheet pan first, then bag.
  

  Re-roast from frozen at 425°F until hot and crisp.

• Make-ahead: Trim and halve sprouts up to 2 days ahead. Mix with oil and seasonings right before roasting so they don’t weep moisture.
• Leftover glow-up: Toss into grain bowls, omelets, or chop and fold into pasta with a knob of butter and extra lemon.

Health Benefits

• Fiber powerhouse: Supports digestion and helps keep you full with minimal calories.
• Vitamin C and K rich: Great for immune function and bone health—sprouts are quietly jacked.
• Antioxidants galore: Sulforaphane and friends may support cellular protection and healthy inflammation response.
• Heart-friendly fats: Olive oil adds monounsaturated fats that play nice with your arteries.
• Low-glycemic goodness: Excellent for steady energy and blood sugar control.

Nutrition Stats

Per serving (approximate, with Parmesan):

• Calories: ~170
• Protein: 6 g
• Carbs: 16 g (Fiber: 6 g, Sugars: 3 g)
• Fat: 10 g (Sat: 2 g)
• Sodium: 380 mg (varies with salt/Parmesan)
• Vitamin C: ~90% DV
• Vitamin K: 150%+ DV

Little Mistakes, Big Impact

• Crowding the pan: If the sprouts touch, they steam. Use two pans or a larger sheet.
• Skipping the dry: Wet sprouts won’t brown.
  

  Pat them down like you mean it.

• Low oven temp: Anything under 400°F risks mush. 425°F is your sweet spot.
• Adding lemon too early: Acid can soften crisp edges in the oven. Finish after roasting.
• Minced garlic placement: If your garlic burns easily, toss half with the sprouts and sprinkle the rest on in the last 5 minutes.

Alternatives

• Air fryer version: 390°F for 12–15 minutes, shaking halfway. Super crisp, super fast.
• Balsamic twist: Swap lemon juice for 1 tablespoon balsamic and add 1 teaspoon honey for a glossy finish.
• Dairy-free umami: Skip Parmesan; finish with nutritional yeast and toasted almonds.
• Spicy garlic: Toss with 1 teaspoon chili crisp or harissa after roasting for a fiery vibe.
• Herb garden mode: Add chopped parsley or dill after roasting for freshness.
• Bacon upgrade: Roast 3 slices chopped bacon on the pan first, then add sprouts and toss in the rendered fat.
  

  Yes, it’s incredible.

FAQ

How do I get that deep golden, restaurant-style char?

High heat, dry sprouts, and cut-side-down contact with the pan. Don’t move them early—let the Maillard magic happen for at least 15–18 minutes before you peek.

Can I use frozen Brussels sprouts?

Fresh is best for crispness, but frozen can work. Thaw, drain, and pat very dry, then roast on a preheated pan.

Expect slightly softer texture.

What if I hate garlic breath?

Use thinly sliced garlic instead of minced—it roasts sweeter and milder. Or swap in roasted garlic paste stirred in at the end for mellow depth.

Are Brussels sprouts supposed to smell strong?

A little earthiness is normal, but a sulfur blast usually means overcooked. Pull them when the edges brown and the centers are just tender.

Can I meal prep these for the week?

Absolutely.

Roast, cool, and refrigerate. Reheat in a hot oven or air fryer to re-crisp. They also work cold in salads with a mustardy vinaigrette, FYI.

What’s the best pan to use?

A heavy, light-colored aluminum sheet pan browns evenly.

Dark pans brown faster; adjust time. Avoid parchment if you want max char—direct contact equals more crisp.

In Conclusion

Garlic Roasted Brussels Sprouts are the rare side that behaves like the main character—bold, crispy, and ridiculously simple.

With a few smart moves (hot oven, dry sprouts, lemon finish), you’ll turn a humble veggie into your most-requested dish.

Make them once, and watch “Do we have Brussels?” become a household catchphrase. Don’t say I didn’t warn you.