Why You’ll Love This Garlic Roasted Brussels Sprouts

• It’s a total texture dream. We’re aiming for—and achieving—that perfect contrast of crispy, almost charred outer leaves and a melt-in-your-mouth tender center. It’s a sensory experience in every single bite.
• The flavor transformation is real. Roasting tames any bitterness and coaxes out a wonderful, nutty sweetness from the sprouts, which pairs beautifully with the savory, mellow depth of the roasted garlic.
• It’s deceptively simple. Honestly, the oven does most of the work here. With just a handful of ingredients and minimal active time, you can create a side dish that looks and tastes like it came from a professional kitchen.
• It’s incredibly versatile. These sprouts are the perfect partner for almost any protein—chicken, steak, fish, you name it. They also make a fantastic addition to grain bowls or even a hearty salad the next day.

Ingredients & Tools

• 1.5 lbs Brussels sprouts, trimmed and halved
• 4-5 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• Optional for serving: 2 tablespoons grated Parmesan cheese, 1 tablespoon lemon juice, or a pinch of red pepper flakes.

Tools: A large rimmed baking sheet, parchment paper (for easier cleanup), a large mixing bowl.

You’ll notice the ingredient list is short and sweet, which means the quality of each one really matters. Using fresh, firm Brussels sprouts is non-negotiable for the best texture, and a good, flavorful olive oil will make all the difference in the final taste. The little bit of maple syrup might seem unexpected, but it’s the secret weapon that encourages that beautiful, deep caramelization without making the dish taste sweet.

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your sprouts. Look for bright green, firm sprouts that are similar in size. This ensures they’ll cook evenly. Smaller sprouts are often sweeter and more tender.
• To trim or not to trim? Definitely trim! Slice off the dry, woody stem end and remove any loose or yellowed outer leaves. Don’t go overboard—you just want a clean cut so the oil can penetrate.
• The power of halving. Cutting the sprouts in half lengthwise (through the stem) is crucial. It creates a flat surface that makes direct contact with the hot pan, which is what gives you those deliciously crispy, caramelized edges.
• Why kosher salt? I prefer kosher salt for cooking because its larger flakes are easier to control and distribute more evenly than fine table salt. If you’re using table salt, start with half the amount and adjust to taste.
• Fresh garlic is a must. For the best, brightest flavor, please use fresh garlic cloves. The pre-minced stuff in jars just doesn’t roast with the same aromatic intensity and can sometimes burn more easily.

How to Make Garlic Roasted Brussels Sprouts

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The classic pairing. The savory, juicy meat alongside the crispy, garlicky sprouts is a match made in heaven.
• Pan-Seared Salmon — The rich, fatty flavor of the salmon is beautifully balanced by the slightly bitter, caramelized notes of the sprouts.
• Creamy Polenta or Mashed Potatoes — Serve the sprouts on top for a wonderful contrast in textures and a burst of flavor against the mild, creamy base.

Drinks

• A Crisp White Wine — Think Sauvignon Blanc or Pinot Grigio. Their acidity cuts through the richness and cleanses the palate perfectly.
• A Malty Amber Ale — The toasty, caramel notes in the beer will mirror the roasted flavors in the Brussels sprouts beautifully.
• Sparkling Water with Lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the savory, deep flavors of the dish.

Something Sweet

• A Simple Apple Galette — The sweet, tart apples and flaky pastry are a light and elegant way to end the meal after such a savory main course.
• Dark Chocolate Pots de Crème — The intense, bitter-sweet chocolate is a rich and decadent counterpoint that doesn’t feel too heavy.
• Lemon Sorbet — Incredibly refreshing and palate-cleansing, it’s the perfect “reset” after a meal full of umami and garlic.

Top Mistakes to Avoid

• Mistake: Not drying the sprouts. Any residual water will create steam in the oven, which prevents them from getting crispy. Pat them thoroughly dry after washing.
• Mistake: Crowding the pan. If the sprouts are piled on top of each other, they’ll steam and become soggy. Use a large enough baking sheet to give them plenty of space in a single layer. If needed, use two sheets.
• Mistake: Skipping the cut-side down step. This is the secret to maximum caramelization! Taking the extra 30 seconds to arrange them properly makes a world of difference in the final texture.
• Mistake: Using old, tired sprouts. Brussels sprouts are best when they’re fresh and firm. Wilted, yellowing sprouts will be more bitter and won’t roast up as nicely.
• Mistake: Stirring too often. Let them be! Constant stirring disrupts the formation of that delicious, crispy crust. Trust the process and let the oven do its job.

Expert Tips

• Tip: Add some pancetta or bacon. For a next-level version, chop up a few slices of pancetta or bacon and toss them with the sprouts before roasting. The rendered fat will coat the sprouts, making them even more irresistible.
• Tip: Don’t discard the loose leaves! Those leaves that fall off while you’re trimming? Toss them in the oil too! They’ll become incredibly crispy and delicious, like little roasted Brussels sprout chips. They’re a chef’s treat.
• Tip: Finish with an acid. A final drizzle of balsamic glaze, a squeeze of lemon juice, or even a splash of sherry vinegar right after roasting can elevate the dish by adding a necessary bright, acidic note that balances the richness.
• Tip: Grate the garlic for a more subtle flavor. If you’re worried about biting into a sharp piece of garlic, use a microplane to grate it instead of mincing. It will almost melt into the oil and distribute more evenly.
• Tip: Make them ahead for a party. You can trim and halve the sprouts a day in advance. Keep them stored in an airtight container in the fridge. The oil and garlic mixture can also be whisked together ahead of time. Just toss and roast when you’re ready!

FAQs

Can I make these ahead of time?
You can definitely do the prep work ahead! Trim and halve the sprouts up to a day in advance and store them in the fridge. For the best texture, I highly recommend roasting them right before serving. If you must, you can roast them about an hour ahead and keep them warm in a low oven, but they will lose some of their signature crispiness. Reheating leftovers in a hot oven or air fryer is much better than the microwave if you want to recapture some of that crunch.

Why are my Brussels sprouts bitter?
Bitterness can come from a few places. First, older, larger sprouts tend to be more bitter than younger, smaller ones. Second, under-roasting can leave you with that sharp, cabbage-like flavor. Roasting at a high heat caramelizes the natural sugars, which counteracts the bitterness. Finally, make sure you’re using enough fat (oil) and salt, as both help to balance and mellow out any harsh notes.

Can I use frozen Brussels sprouts?
You can, but the results will be different. Frozen sprouts have a much higher water content, so they will steam and soften more than they’ll roast and crisp up. If you’re using frozen, do not thaw them first—toss them in the oil while still frozen and expect a softer final texture. You might need to add a few extra minutes to the cooking time.

How do I get them extra crispy?
The key to maximum crispiness is ensuring the sprouts are very dry before oiling, giving them plenty of space on the baking sheet, and roasting at a high temperature (400°F+). Arranging them cut-side down is non-negotiable for a crispy bottom. For an even crispier result, you can toss them with a tablespoon of cornstarch along with the oil, which helps create a delicate, crunchy coating.

Are they still good as leftovers?
Absolutely! Store them in an airtight container in the refrigerator for up to 3-4 days. They’re fantastic chopped up and added to salads, grain bowls, or frittatas. To reheat, spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes, or until heated through and re-crisped. The microwave will make them soft and steamy, so I’d avoid it if you want to maintain any texture.