Roasted Brussels Sprouts with Garlic have loads of sweet-savory flavor, with brown sugar and fresh rosemary.
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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.
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
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
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 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
Wash the Brussel sprouts and slice each one into halves or quarters depending on the size.
Step 2: Toss the sprouts
Add olive oil, sugar, and seasonings to the sliced sprouts in a rectangular baking dish, and toss everything together.
Step 3: Roast the sprouts
Roast the sprouts in a hot oven for about 30 minutes, stirring them a few times during the bake. Serve them hot!
FAQs
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.
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.
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!
The Roasted Brussels Sprouts with Garlic recipe is below, and here are more dishes you just gotta try!
💬 How do you like these Brussels sprouts? I want to know so scroll down to leave a comment and a star rating.
📖 Recipe
Roasted Brussels Sprouts with Garlic
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.
Ekhlas Ibrahim - Cookingfromyourheart
Looks and sounds really good, never cooked brussels, i will try it.
Nancy Mock
If you get to try them please let me know what you think!
Ekhlas Ibrahim - Cookingfromyourheart
I will for sure:)
Anonymous
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
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
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
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
Sounds good to me! I'm game.
Jo
This sounds good, I have always liked Brussels and Cauli, but recently have rather gone off Brussels, I will try this recipe.
Nancy Mock
If you do let me know what you think!