Roasted Brussels Sprouts with Garlic

This is the best way to cook Brussels sprouts. Perfectly crispy outside, soft and chewy inside, and a delicious garlic butter finish. The entire family will love this delicious side dish recipe and beg you to make it for every meal!

This post was originally published November 11, 2014. It has since been updated to include fresh photos and helpful tips.

Recipe Features:

• Easy: This recipe comes together quickly and is incredibly simple.
• Full of Flavor: There is so much flavor it’s unreal. Even veggie haters love this dish.
• Perfect Vegetable Side Dish: Pairs well with any main course.

Brussels sprouts tend to get the short end of the stick. They are not commonly chosen or high on the list of tasty sides. I am here to change that with this baked brussel sprouts recipe. This easy side dish is NOTHING like the mushy blobs you remember being served as a kid. The outside is crisp and crunchy while the inside is soft and tender. The flavor? Out of this world- and you only use a handful of ingredients!

We call this an “everyday” veggie. You can serve it with almost any main course since sprouts pair amazingly well with beef, poultry, and pork! But it’s also good enough to bring out for extra special occasions like Thanksgiving or Christmas.

What You’ll Need:

There aren’t many items you need for these sprouts, and most of them are probably already in your pantry. Here’s a quick breakdown of the items we used and some good substitution ideas to help you use whatever is on hand.

• Brussels Sprouts– Here’s the skinny. I like to pick my sprouts out in the store myself, but I’ve also used FROZEN brussel sprouts. You can find sprouts that have already been washed and prepped in both the produce section and freezer aisle, which can make this even easier to make. Although, washing and cutting your own takes only a few minutes.
• Oil– I love avocado oil. It is almost tasteless which lets the flavor of the veggie shine through. However, you could definitely substitute a quality olive oil, coconut oil, or even vegetable oil in a pinch.
• Butter– Reach for salted butter here. It adds a little extra tasty goodness. If unsalted is all you have on hand, no worries. Just add a little extra salt when you are seasoning the vegetable.
• Garlic– I like to use one clove of garlic, but you can substitute that with garlic powder.
• Dijon Mustard– Hear me out, this seems so odd but really takes the flavor to the next level. DO NOT SKIP THIS.
• Lemon Juice– Fresh is best, but I’ve used bottled with great success as well.
• Seasonings– Basics like salt and pepper with the addition of dried thyme.

Not too shabby, right? Fairly basic ingredients but a big bold flavor thanks to the Dijon, garlic and thyme.

How to Trim Brussels Sprouts:

Did you know it’s best to clean and trim before you start cooking brussel sprouts? There are three ways that you can go about this- halved, shredded, and finely shredded. I suggest sticking with halved for this recipe.

1. Cut off and discard the bottom of each Brussels sprout.
2. I also suggest discarding any discolored or unappealing leaves.
3. Slice the sprout vertically in half.

How to Roast Brussels Sprouts in the Oven:

As a self-proclaimed Brussels sprouts masterchef, I can confidently tell you that roasting is the best way to cook brussel sprouts. It not only gives you a crisp yet tender finished product, it is also SUPER simple.

1. Preheat the oven to 425 degrees. Line a baking sheet with tin foil for easy cleanup if desired.
2. Toss the brussels sprouts in the oil, season with salt and pepper, and place in a single layer on your prepared pan.
3. Bake in the oven for 20 minutes or until you can easily prick with a fork.
4. Melt the butter in a small pan over medium heat.
5. Add the minced garlic and cook for one minute, being careful not to burn.
6. Stir in the thyme, Dijon, and lemon juice.
7. Drizzle over the cooked sprouts and serve.

Best Roasted Brussels Sprouts Recipe Tips

• This recipe works well for fresh brussels sprouts. In a pinch, you could also use frozen.
• Be sure to use a light olive oil or other oil with a muted flavor.
• Always check the expiration date of your oils. Olive oil will start to taste sour after it has been opened too long.
• Adjust the seasonings based off your tastes.

Recipe Variations:

You can always add one or more of the following to the recipe for a delicious switch up.

• Bacon
• Parmesan cheese
• Balsamic glaze instead of butter
• Dried cranberries
• Italian seasoning

FAQ’s:

More Side Dish Recipes:

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• Black Bean Burritos
• Cucumber Greek Salad
• Easy Veggie Lo Mein
• Salsa Verde Recipe

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