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    Home » Recipes » Side Dishes

    Roasted Brussels Sprouts with Garlic

    By Nancy Mock April 6, 2020 Updated November 17, 2022 10 Comments

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    White bowl of roasted brussels sprouts with herbs.

    Roasted Brussels Sprouts with Garlic have loads of sweet-savory flavor, with brown sugar and fresh rosemary.

    Bowl of roasted Brussels sprouts in a white bowl.
    → Jump to Recipe

    This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.

    If you're like me you grew up hating Brussels sprouts. They were one of the most reviled vegetables to kid-Nancy, second only to cauliflower.

    Whole Brussels sprouts laying on a cutting board.

    In large part that's because back then they were always boiled, which brought out a very cabbagey flavor that (in my kid-opinion) was just the worst.

    When I tried them again as an adult, my Brussels sprouts were roasted. And they tasted incredible! The mellowed flavor, tender texture, the sweetness coaxed out from the sprouts, and the crispy edges—what a wondrous transformation.

    The bad memories are behind me, and I happily make this garlic Brussels sprouts recipe now. It's really flavorful and the sprouts have wonderfully crispy bits.

    Why you'll love these sprouts

    Sliced and roasted Brussels sprouts on a fork.

    These garlic-roasted Brussels sprouts get their flavor from a drizzle of oil, fresh garlic, and fresh rosemary. A little sugar adds sweetness, caramelizing in the heat and this tastes 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.

    What to pair with Roasted Brussels Sprouts with Garlic

    Brussels sprouts with rosemary in a white bowl.

    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 side with Thanksgiving turkey.

    The rosemary in the dish pairs very well with fish, or meatless main dishes made with potatoes or grains.

    Here's how I make the best Brussels sprouts recipe with garlic, rosemary, and a hint of brown sugar sweetness.

    🔪 How to make Roasted Brussels Sprouts with Garlic

    Ingredients: Brussels sprouts, brown sugar, oil, garlic cloves, and rosemary sprigs.

    Ingredients for Roasted Brussels Sprouts

    • Brussels Sprouts: Choose sprouts that are fresh without shriveling or brown spots
    • Extra Virgin Olive Oil: The sprouts are tossed in the oil for roasting
    • Rosemary: Fresh rosemary is best here, look for some in the produce section
    • Garlic: You'll need two cloves
    • Brown Sugar: Light brown sugar gives just the right amount of caramelization
    • Salt and Pepper: To season the sprouts

    Step 1: Slice the sprouts

    Raw Brussels sprouts with sugar and spices on top.

    Wash the Brussel sprouts and slice each one into halves or quarters depending on the size.

    Step 2: Toss the sprouts

    Sliced Brussels sprouts tossed with seasonings.

    Add olive oil, sugar, and seasonings to the sliced sprouts in a rectangular baking dish, and toss everything together.

    Step 3: Roast the sprouts

    Sliced Brussels sprouts in a baking dish.

    Roast the sprouts in a hot oven for about 30 minutes, stirring them a few times during the bake. Serve them hot!

    Small dishes of oil and sugar next to roasted Brussels sprouts.

    FAQs

    Should Brussels sprouts be parboiled before roasting?

    Because the Brussels sprouts in my recipe are slice in half (or in quarters for larger sprouts) before roasting, precooking isn't needed. They'll cook through just fine in the oven.

    Why are my roasted Brussels sprouts not crispy?

    Make sure the sprouts aren't too crowded in the pan, otherwise the lower layer of Brussels sprouts will only get steamed. This is another reason I don't parboil the sprouts—the extra water they would retain would make it harder for the sprouts to get those nice, crispy edges.

    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.
    Bowl of Brussels sprouts next to a pan of Brussels sprouts

    So now that Brussels sprouts have had their reputation restored, what vegetable should be rescued next? Just not cauliflower please: it's a veggie non-grata at this house!

    Brussels sprouts roasted in a bowl next to olive oil.

    The Roasted Brussels Sprouts with Garlic recipe is below, and here are more dishes you just gotta try!

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    💬 How do you like these Brussels sprouts? I want to know so scroll down to leave a comment and a star rating.

    Brussels sprouts with rosemary in a white bowl.

    Roasted Brussels Sprouts with Garlic

    Nancy Mock
    Roasted Brussels Sprouts with Garlic have loads of sweet-savory flavor, with brown sugar and fresh rosemary.
    5 from 3 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish, Thanksgiving, Vegetables
    Servings 6 servings

    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
     

    • Preheat the oven to 400° F. Have a 9-inch by 13-inch baking dish ready.
    • Wash the 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.
    • Place the cut sprouts in the baking dish. Drizzle the oil over the top and toss the sprouts to coat them.
    • Sprinkle in the chopped rosemary, minced garlic, brown sugar, salt, and pepper over the top and toss the sprouts gently in the seasonings.
    • Place the pan in the preheated oven and roast them for 25-30 minutes, stirring them 2 or 3 times, until the sprouts are tender with some browning on the edges.
    • Take the sprouts out 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

    Serving: 1servingCalories: 145kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 427mgPotassium: 588mgFiber: 6gSugar: 7gVitamin A: 1160IUVitamin C: 129mgCalcium: 71mgIron: 2mg
    Tried this recipe?Leave a comment, tell me what you think!

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    Reader Interactions

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      Recipe Rating




    1. Ekhlas Ibrahim - Cookingfromyourheart

      February 25, 2016 at 12:02 pm

      Looks and sounds really good, never cooked brussels, i will try it.

      Reply
      • Nancy Mock

        February 25, 2016 at 9:52 pm

        If you get to try them please let me know what you think!

        Reply
        • Ekhlas Ibrahim - Cookingfromyourheart

          February 25, 2016 at 9:56 pm

          I will for sure:)

          Reply
    2. Anonymous

      September 18, 2014 at 5:28 am

      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

      Reply
      • Nancy Mock

        September 20, 2014 at 9:30 am

        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!

        Reply
    3. lorilmaclaughlin.com

      September 17, 2014 at 9:58 pm

      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.

      Reply
      • Nancy Mock

        September 20, 2014 at 9:29 am

        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. 😉

        Reply
      • lorilmaclaughlin.com

        September 23, 2014 at 12:50 pm

        Sounds good to me! I'm game.

        Reply
    4. Jo

      September 17, 2014 at 9:00 pm

      This sounds good, I have always liked Brussels and Cauli, but recently have rather gone off Brussels, I will try this recipe.

      Reply
      • Nancy Mock

        September 20, 2014 at 9:26 am

        If you do let me know what you think!

        Reply

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