My Roasted Brussels Sprouts with Garlic are a cozy New England vegetable side dish. They're caramelized with brown sugar and have lots of flavor thanks to fresh garlic and rosemary. Make them for the family table or the holiday table!
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My very favorite way to enjoy Brussels sprouts is to give them a good roastin'! They're so much more delicious this way: caramelization and crisp edges combined with the tender texture inside. My recipe for Roasted Brussels Sprouts with Garlic will prove it to you!
The sliced sprouts are tossed with olive oil, minced garlic, and fresh rosemary to create a wonderful flavor as the vegetables roast in the heat of the oven. This is a delectable veggie side to make for weeknight dinners. Or, share these roasted sprouts at Thanksgiving! They're sure to become everyone's new favorite holiday vegetable dish.
In a nutshell... 🐿️
- What this is: This recipe is the ultimate redemption store for Brussels sprouts. The beautifully caramelized sprouts banish childhood memories of yucky boiled sprouts! Celebrate the New England sprouts harvest with this garlic and rosemary-flavored vegetable dish.
- You'll love this part: The high heat of the oven transforms Brussels sprouts, making the insides tender and the edges crispy and browned. It's perfect for weeknight dinners or as a new side to serve at Thanksgiving.
- How it's made: Sliced fresh sprouts, toss them with oil, garlic, rosemary, and seasonings. Then bake them!
Jump to:
- The recipe that saved Brussels sprouts' reputation!
- Why you'll love these Roasted Brussels Sprouts with Garlic
- Slow Cooker Guinness Pot Roast
- What to pair with Roast Brussels Sprouts with Garlic
- 🔪 How to make Roasted Brussels Sprouts with Garlic
- Roasted Brussels Sprouts recipe FAQs
- Tips:
- 📖 Recipe
- 💬 Comments
The recipe that saved Brussels sprouts' reputation!
It's with no small amount of irony that I share this recipe for Roasted Brussels Sprouts. Because while I really love this dish today, as a kid, I could not stand the Brussels sprouts that made an annual appearance on my grandparents' Thanksgiving table.
I believe they were boiled. Or steamed? I don't remember exactly how they were cooked, but I do remember their unearthly, neon green hue and their cabbagey aroma that hung over the table. And I'm pretty sure I was forced to eat one at least once.
Some kids may resent having to sit at the kids' table for Thanksgiving, but back then, it was a blessing to be as far away from those boiled sprouts (and the threat of being told to eat some) as physically possible!
Given this vege-trauma, I don't remember what compelled me to give them another try as an adult. A persuasive co-worker or boss must have recommended the recipe. But this time, the Brussels sprouts were roasted. And to my surprise, I found that they tasted... incredible!
To be clear, this was no change brought about by a more mature palate; the change is in how the sprouts are transformed in the heat of the oven. Their flavor is mellowed, the texture made tender. Their elusive sweetness is coaxed out as the edges crisp and brown. What a revelation!
And so, the bad memories are behind me, and all is forgiven. With roasted Brussels sprouts in the serving dish, I happily leave the safety of the kids' table to scoop a big helping onto my plate! Especially when it's this recipe: sprouts with garlic, rosemary, and a little brown sugar.
Why you'll love these Roasted Brussels Sprouts with Garlic
These garlic-roasted Brussels sprouts get their flavor from a drizzle of oil, plenty of freshly minced garlic, and sprigs of fresh rosemary. The Brussels sprouts caramelize as they roast, and I help this process along with the addition of a little brown sugar. It adds just a touch of sweetness that's amazing alongside the savory seasonings.
This vegetable side dish is easy to put together and roasts up in about half an hour, while you get the rest of dinner ready.
It's a fantastic way to celebrate the Brussels sprouts harvest season; in New England, they're harvested in September and kept in cold storage through February or March.
Serve alongside this roast!
Slow Cooker Guinness Pot Roast
Brussels sprouts made a tasty accompaniment to this rich steak and stout dish.
What to pair with Roast Brussels Sprouts with Garlic
This is a perfect side dish to set out with any kind of braised or roasted meats, like roasted chicken or pot roast, or to serve with steak. It also makes a great vegetable dish to share on the Thanksgiving table; the sprouts are right at home served with roast turkey, gravy, and mashed potatoes.
Because the Brussels sprouts are roasted with rosemary, they pair very well with fish or meatless main dishes made with potatoes or grains.
Here's how I make the best Brussels sprouts in the oven with garlic, rosemary, and a hint of brown sugar sweetness.
🔪 How to make Roasted Brussels Sprouts with Garlic
Ingredients for Roasted Brussels Sprouts
- Brussels Sprouts: Choose whole, fresh Brussels sprouts that are as fresh as possible, with no signs of shriveling or brown spots.
- Extra Virgin Olive Oil: The sprouts are tossed in the oil before roasting. You can use other vegetable oils too, such as grapeseed or avocado.
- Rosemary: Fresh rosemary is best here! Look in the produce section of the grocery store for packages of the fresh herb or small potted rosemary plants.
- Garlic: You'll need two cloves of fresh garlic. You can easily mince them yourself with kitchen tools like a sharp knife, a ribbon grater, or a garlic press.
- Brown Sugar: Light brown sugar gives just the right amount of caramelization and sweetness to the sprouts.
- Salt and Pepper: Finally, a little salt and pepper complete the seasoning on the oven-roasted Brussels sprouts.
Slice the sprouts
Wash the Brussels sprouts and slice each one into halves or quarters, depending on how large they are.
Toss the sprouts
Add olive oil, sugar, and seasonings to the sliced sprouts in a rectangular baking dish, and toss everything together.
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Roast the sprouts
Roast the sprouts in a hot oven for about 30 minutes, stirring them a few times during the bake. Then, serve them while they're hot!
Roasted Brussels Sprouts recipe FAQs
In my recipe, you don't need to worry about turning all the Brussels sprouts to one side or the other. Just toss them with the oil and seasonings in the pan and pop them in the oven. Then, stir the sprouts a few times during roasting; this will ensure that all sides get a bit of browning, crisping, and caramelization.
I do not recommend roasting Brussels sprouts whole. They'll take longer to cook through, will not caramelize as much, and there's a greater chance that the centers will be undercooked and crunchy. Slicing the Brussels sprouts in half or quarters creates a larger surface area for browning and caramelization, and they turn beautifully tender. Slicing them also allows the oil and seasonings to soak into the layers inside the sprouts, for a more flavorful dish overall.
Because the Brussels sprouts in my recipe are sliced in half before roasting (or in quarters for larger sprouts), precooking or parboiling is not necessary. They'll cook through to a tender texture just fine as they roast in the oven.
When enjoyed immediately after roasting, the Brussels sprouts will have a delicious combination of tender and crispy textures. They can be made ahead of time and reheated, but some of the crispiness may be lost. Let them cool, then place them in a covered dish in the fridge for up to four days. To reheat the sprouts, transfer them to an oven-safe dish covered with foil. Heat them in a 350°F oven for 15 to 20 minutes until they're hot. Remove the foil for the last few minutes to allow some of the crispiness to return.
Make sure the sprouts aren't too crowded in the pan; they should be in a dish large enough to make a shallow layer. If they're crowded in the dish, moisture will stay trapped and prevent crisping. This is another reason I don't parboil the sprouts, as the extra water they retain makes it harder for the sprouts to get those nice, crispy edges.
Also, use fresh Brussels sprouts, not frozen. Frozen sprouts also have a lot of water once thawed, and they won't crisp up the way fresh sprouts will.
Tips:
- After slicing the Brussels sprouts, if they have craggy stems or large cores you can slice these out.
- If the sprouts are especially large, slice them into quarters, Smaller sprouts can just be sliced in half.
So now that Brussels sprouts have had their reputation restored, what vegetable should be rescued next? Just not cauliflower, please: it's still a veggie non-grata at this house!
The crispy Roasted Brussels Sprouts with Garlic recipe is below, and here are more vegetable dishes you just gotta try!
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Roasted Brussels Sprouts with Garlic
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Ingredients
- 2 pounds fresh Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped (or 1½ teaspoons dried rosemary)
- 2 cloves garlic, minced
- 2 tablespoons packed brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the sprouts:
- Preheat the oven to 400° F. Have a 13x9-inch baking dish ready.
- Wash the 2 pounds fresh Brussels sprouts and shake off the excess water.
- Slice the Brussels sprouts: if they're very large slice them into quarters. Smaller sprouts can be cut in half.
Toss the sprouts:
- Place the cut sprouts in the baking dish. Drizzle the 3 tablespoons extra virgin olive oil over the top and toss the sprouts to coat them.
- Sprinkle in the 2 tablespoons fresh rosemary, chopped, 2 cloves garlic, minced, 2 tablespoons packed brown sugar, 1 teaspoon salt, and ½ teaspoon black pepper over the top and toss the sprouts gently in the seasonings.
Bake:
- Place the pan in the preheated oven and roast them for 25 to 30 minutes, stirring them 2 or 3 times during baking, until the sprouts are tender with some browning on the edges.
- Take the sprouts out of the oven, and serve them while they're hot.
Notes
- After slicing the sprouts, if they have craggy stems or large cores you can slice these out.
- If the sprouts are especially large, slice them into quarters, Smaller sprouts can just be sliced in half.
Nutrition
Ekhlas Ibrahim - Cookingfromyourheart says
Looks and sounds really good, never cooked brussels, i will try it.
Nancy Mock says
If you get to try them please let me know what you think!
Ekhlas Ibrahim - Cookingfromyourheart says
I will for sure:)
Anonymous says
I love Brussels sprouts and will definitely try this recipe. Looks delicious! Where did you find the sprouts still attached to the stalk? I've never seen them that way!
Heidi
Nancy Mock says
I hope you can still find them at Trader Joe's - I got mine there about 2 weeks ago. I wonder if Healthy Living would carry them on the stalk too. I don't think I've ever seen them sold this way at the regular groceries. Thanks Heidi!
lorilmaclaughlin.com says
I used to hate cauliflower, too, but I can tolerate it now. The same with squash and broccoli. It's funny how tastes change over the years. I've never tried Brussel sprouts. I should try them sometime, just to say I did.
Nancy Mock says
Roasting seems to make all vegetables taste amazing. And I load flavorings, seasonings, spices onto everything I eat so that helps too. Maybe I'll make them for the next time we get together! Tell the kids (and Christian) we're having a Brussel sprouts party. 😉
lorilmaclaughlin.com says
Sounds good to me! I'm game.
Jo says
This sounds good, I have always liked Brussels and Cauli, but recently have rather gone off Brussels, I will try this recipe.
Nancy Mock says
If you do let me know what you think!