These roasted Brussels sprouts are seasoned with olive oil and garlic, then baked in the oven until crispy and caramelized.
It's a delicious side dish that goes with so many entrees. And the leftovers are good too, whether reheated or added cold to a salad.
I must confess: I like simply boiled Brussels sprouts. When they are young and fresh and simply boiled, I find them very tasty, with or without a cheese sauce.
Having said that, roasted Brussels sprouts are a delicacy. It's difficult to believe it when you look at the raw vegetable. But when oven-baked and caramelized, it transforms into a truly delectable dish.
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Ingredients
Here's an overview of what you'll need to make this recipe. The exact measurements are included in the recipe card below.
- Fresh Brussels sprouts. You definitely want fresh ones in this recipe, not frozen ones. We want them to crisp up in the oven, which is unlikely to happen with frozen sprouts.
- Olive oil: You can also use melted butter if you wish.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the sprouts could become too salty.
- Garlic powder: I actually prefer garlic powder to fresh minced garlic cloves in this recipe. It better coats the vegetable and won't burn as easily in a hot oven.
Variations
- You can use melted butter instead of olive oil. Melted ghee is another tasty option that I tried and liked.
- Add more spices. Good options that I like include dried thyme and dried oregano. Try adding ½ teaspoon of each.
- Sprinkle the cooked sprouts with bacon bits.
- Sprinkle them with dry-grated parmesan right after you remove them from the oven.
- You can also sprinkle the finished dish with red pepper flakes. They add color as well as a hint of spice.
Roasted Brussels Sprouts Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by washing and drying the sprouts, then cutting them in half.
Next, drizzle the sprouts with some olive oil.
I like to use my hands to coat the sprouts in the oil. But a mixing spoon will work too.
Season the sprouts with salt, pepper, and garlic powder.
Roast them for 15 minutes in a 425°F oven. Gently stir, then keep roasting until they're tender and browned. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.
Expert Tip
A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry.
If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.
Recipe FAQs
They are basically little cabbages, so why don't we call them "mini cabbages?" They were cultivated in Belgium in the 16th century, so they're named after the place from where they originated.
The secret is to use plenty of olive oil (or butter), mix everything so that the sprouts are well-coated, then patiently bake them in a hot oven until they are crispy and caramelized.
I don't recommend it. They will not become crispy and caramelized. You might as well just boil them if you use frozen sprouts.
Serving Suggestions
These Brussels sprouts are very versatile and go well with many main dishes.
But since I bake them in a 425°F oven, I like to serve them with a main dish that I can cook in the same oven. So I often serve them with one of the following:
Sometimes I make myself a plate of them topped with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them in a low oven (250°F) to crisp them back up. They won't be as good as the freshly cooked dish, but they should still be tasty.
Sometimes, instead of reheating them, I add them cold to a salad the next day. They're very good when mixed into this tomato salad.
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Recipe Card
Roasted Brussels Sprouts
Ingredients
- 1 lb. Brussels sprouts
- 3 tablespoons olive oil (Or melted unsalted butter)
- 1 teaspoon Diamond Crystal kosher salt (Or ½ teaspoon of fine salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 425°F.
- Rinse the Brussels sprouts and dry them well. Remove the outer leaves as needed, cut off the stems, and cut each sprout in half.
- In a 9 X 13-inch baking dish, mix the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast them for 15 minutes.
- Gently stir them, then keep roasting them until they're caramelized and fork-tender. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.
Video
Notes
- A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.
- You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them in a low oven (250°F) to crisp them back up. They won't be as good as the freshly cooked dish, but they should still be tasty.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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