Garlic Roasted Brussels Sprouts

If you don’t like Brussels sprouts, it’s probably because you’ve never had Garlic Roasted Brussels Sprouts. You won’t believe the taste transformation!

Not all vegetables are created equally…take for example Brussels sprouts. No one seems to give them a chance, but I think they deserve their “15 minutes of fame”!

Hopefully, you’ll agree once you taste this garlic roasted version- it might just become your favorite vegetable side dish to serve at all your holiday gatherings.

Before you say anything, let me begin by saying, “I know. I’ve had those same thoughts.” 

Why is it that they always make it to the top of the list for the most disliked vegetables?

Let’s examine some of the facts…

Fact#1: They are part of the Brassica family of vegetables, which includes cabbage, broccoli, kale and collard greens. Don’t they resemble tiny heads of cabbages?

Fact#2:  Nutritionally speaking, they are powerhouses! They provide you with high levels of Vitamins C and K, dietary fiber, and a variety of flavonoids anti-oxidants – lutein and sulforaphane, to name but two – which, according to some research, can help protect from certain cancers.

Fact#3: There are only 10 calories per sprout! That’s really low!

Fact#4: Overcooking them can sometimes produce that unpleasant sulfurous odor and flavor. We have to avoid this at all costs. The goal is to roast them in order to caramelize them. That’s when the taste transformation takes place. At this point, they have a nutty flavor.

I could go on, but I think the best test is really to try them out. The markets are bursting with fresh produce right now.

If you can, purchase this green vegetable on a stalk. This ensures a fresher product; look for tiny leaves which are a nice dark green. Avoid stem ends that look dry and are discolored; this is never a good sign when buying fresh produce!

Ingredients

• Brussels Sprouts. Fresh is always best for this recipe.
• Garlic. Feel free to vary amount based on preferences.
• Olive Oil. The fruity aftertaste pairs well with the nuttiness of the sprouts.
• Rosemary. Fresh or dried.
• Pine nuts. Or any other nuts.
• Parmesan Cheese. Optional but adds great flavor.
• Salt and Pepper. To taste.

Instructions

You need about 1½ pounds for this recipe.

Remove them by cutting them off the stalk. If you purchased without the stalk, trim the ends.

Next, trim the outer leaves. These are always a little tough. You can freeze them and then just toss them in your next vegetable stir fry.

Okay, so you’ve trimmed your sprouts. At this point, give them a rinse, and pat them dry with a clean tea towel.

It’s time to roast them! 

Preheat your oven to 400°F (200°C).

Cut the larger ones in half.

Place them in a bowl, add the olive oil (2 tablespoons), minced garlic (6 cloves) and rosemary (2 tablespoons fresh OR 2 teaspoons dry). Toss together to ensure they all have a thin coating of oil. 

Place on a sheet pan and arrange cut side down. Place pan in the oven and roast for about 15 minutes. Turn them over and roast for another 15. 

Optional: Sprinkle pine nuts (¼ cup) during the last 5 minutes of roasting. 

Notice the caramelized Brussels sprouts are a deep golden color that ensures a mild nutty flavor.

Taste for doneness and adjust seasonings if necessary. You want to roast your sprouts until they are crispy and caramelized on the outside and fork-tender on the inside. Place on serving platter.

Grate Parmesan cheese (about ¼ cup) over the top and serve.

Tips

• Dry properly. In order to obtain the crispiest sprouts, use clean tea towels to get that extra moisture out.
• Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.
• Always preheat your oven. A hot oven is essential in achieving that crispy texture.
• Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.
• Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.
• Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

Roasted vegetable recipes we love

• Parmesan Roasted Cauliflower
• Roasted Cherry Tomato Sauce
• Oven Roasted Broccoli
• Mediterranean Roasted Vegetables
• Oven Roasted Vegetables
• Roasted Root Vegetables

Recipe origins

Following the passing of my mom, my brother and his lovely wife have taken over organizing Thanksgiving dinner. They always put together a really appetizing meal for all of us! A family favorite is this Chestnut Stuffing recipe. 

Almost a decade ago, my sister-in-law made a crispy roasted Brussels sprouts side dish, and I was shocked… I could not believe how good they tasted. I’m so grateful to her for showing me how wonderfully nutty this vegetable becomes once they are roasted.

When it comes to cooking, you are only limited by your imagination. I was inspired by this recipe. I took the liberty of adding pine nuts, some grated cheese and eliminating the boiling step. Experiment and have fun with this!

So, that’s my spiel for Oven Roasted Garlic Brussels Sprouts! Have I converted any of you? 

Would love to hear from you!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made this recipe for Garlic Brussel Sprouts, I would love to hear about it in the comments below and be sure to rate the recipe!

Garlic Roasted Brussels Sprouts

Once these oven roasted garlic brussel sprouts become caramelized, they will take on a mild nutty flavor. Are you willing to try?

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 151kcal

Author: Maria Vannelli RD

Ingredients

• 1 1/2 pounds fresh brussel sprouts
• 6 cloves of garlic minced or slivered
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh rosemary minced
• salt and pepper to taste
• 1/4 cup pine nuts
• 1/4 cup grated parmesan cheese

Instructions

• Preheat oven to 400° F.
• Trim the ends and remove any discolored outer leafs.
• Rinse and pat dry.
• Cut sprouts in half and place in a large mixing bowl.
• Toss with garlic, oil, rosemary, salt and pepper.
• Arrange cut side down on a large sheet pan and roast for about 15 minutes.
• Turn over and cook for another 15 minutes.
• Add pine nuts during last 5 minutes of cooking time.
• Remove for oven, grate cheese over top and serve immediately.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

• Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.
• Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.
• Always preheat your oven. A hot oven is essential in achieving that crispy texture.
• Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.
• Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.
• Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

 

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*inspired by a Martha Stewart recipe

Nutrition

Serving: 4ounces | Calories: 151kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 486mg | Fiber: 4g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 97.4mg | Calcium: 101mg | Iron: 2mg

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This post was originally published on October 8, 2015 and republished on April 10, 2019 with updated content, photos and a video. Thanks for watching and sharing!