Roasted Brussels Sprouts with Garlic is a quick and healthy side dish that’s filled with flavor. Sliced garlic and brussels sprouts are lightly seasoned, tossed in olive oil, and roasted in the oven.
This is my new go-to recipe for brussels sprouts. It’s quick, easy, and requires only a few simple ingredients. The best part – it’s absolutely packed with garlic flavor.
After making this recipe a few weeks ago, I have already made it again three more times. That’s how much I love this recipe! Maybe it’s because I’m a huge fan of garlic, but these brussels sprouts can’t be beat.
Plus, the prep work on this recipe is incredibly simple. All you need to do is slice your garlic, halve your brussels sprouts, and toss them in olive oil, salt, and pepper. The rest of the magic is done in the oven.
Oven Roasted Vegetables
Oven roasting vegetables is probably my favorite preparation. Roasting brings out a caramelized flavor in your brussels sprouts, and amazing garlic flavor from your sliced garlic.
Plus, it’s incredibly easy to prepare. You’ll love this recipe because it’s especially easy to make with a quick weeknight meal.
Looking for more oven roasted vegetables? I have plenty of recipes to share:
- Oven Roasted Cajun Sweet Potato Wedges
- Oven Roasted Garlic Parmesan Brussels Sprouts
- Roasted Zucchini and Squash
- Browned Butter Roasted Brussels Sprouts
- Oven Roasted Corn on the Cob with Seasoned Butter
- Roasted Butternut Squash with Brown Sugar and Pecans
- Easy Oven Roasted Potatoes
- Easy Oven Roasted Ranch Potatoes
- Parmesan and Red Pepper Roasted Broccoli
How to Make Roasted Brussels Sprouts With Garlic
First, preheat your oven to 425 degrees and line a baking sheet with parchment paper.
First, you’ll prep your brussels sprouts and garlic cloves. Trim any long stems from your brussels sprouts, then slice each one in half. If your brussels sprouts are very small, you can leave them whole.
Then, slice your garlic into thin slivers. Slicing your garlic instead of mincing will ensure that it doesn’t burn in the oven. The larger pieces of garlic take longer to cook, so they won’t burn before the brussels sprouts are done.
Toss your brussels sprouts and garlic in a bowl, including any loose leaves. The loose leaves crisp up nicely in the oven – they are my favorite part!
Add your olive oil, salt, and pepper to the bowl and toss to evenly coat your ingredients.
Toss your ingredients out onto your prepared baking sheet.
Spread everything into an even layer. If I’m feeling patient, I like to turn each brussels sprout over so the flat side is down. This ensures that flat side is evenly browned, and gives you more caramelized flavor.
Bake for 18-22 minutes, or until your brussels sprouts are lightly browned and can easily be pierced with a fork, but not mushy.
If you have extremely large brussels sprouts, they may take longer. If your brussels sprouts are very small, start checking them around 15 minutes.
Remove your pan from the oven, plate, and serve immediately. Optionally, try sprinkling some parmesan cheese on top before serving.
Roasted Brussels Sprouts with Garlic
- 1 pound brussels sprouts halved
- 4 cloves garlic sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a bowl, add your halved brussels sprouts, sliced garlic, olive oil, salt, and pepper. Toss (or stir) to coat. Pour onto your lined baking sheet and spread into an even layer.
- Bake for 18-22 minutes, or until brussels sprouts are browned and can easily be pierced with a fork. Remove from oven and serve immediately.
- When preparing brussels sprouts, trim any long stems from your brussels sprouts, then slice each one in half. If your brussels sprouts are very small, you can leave them whole.
- Slicing your garlic instead of mincing will ensure that it doesn't burn in the oven. The larger pieces of garlic take longer to cook, so they won't burn before the brussels sprouts are done.
- If you have extremely large brussels sprouts, they may take longer to cook. If your brussels sprouts are very small, start checking them around 15 minutes.