If you think you don't like Brussels sprouts, please give them one final try. Roasting them totally changes the flavour and even the biggest sprout cynic can be converted. Trust me - these are THE BEST sprouts and the garlic and parmesan cheese takes them to the next level! These sweet and crispy Roasted Brussels Sprouts with Garlic make a tasty side dish any time of the year, or a delicious snack.
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These sprouts are roasted to perfection with crispy, golden and caramelised edges. No dry and boring sprouts here!
There are lots of different flavours you can add to these roasted Brussels spouts - we went with parmesan and garlic, but we have given options below of all the different ways you can flavour these roasted sprouts.
Looking for some more green vegetable sides? Why not try our quick Air Fryer Brussels Sprouts, tasty Garlic Spring Greens or crispy Roasted Tenderstem Broccoli?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Brussels Sprouts - Make sure you trim the edges and take off the outer layers if they are a bit damaged.
- Garlic cloves - These roasted brussels sprouts with garlic and parmesan really are for garlic lovers. Chop it yourself and don't use pre-crushed. It needs to be chopped into chunks. You could use garlic powder instead if you prefer.
- Extra Virgin Olive Oil - You could swap it for vegetable oil if you prefer.
- Parmesan - This adds a lovely cheesiness to the sprouts and helps them to crisp up too. You can leave it out if you prefer.
- Sea salt and black pepper - Generously season.
Roasted Brussels Sprouts Variations
- Balsamic - When we originally made these it had some balsamic vinegar mixed in at the same time as the olive oil. Once cooked, it gives the roasted brussels sprouts a lovely caramelisation.
- Spice - What some heat? Drizzle some sriracha on these garlic roasted brussels sprouts just before serving.
- Herbs - Anything like dried oregano, basil or thyme would work well.
- Bacon - Chop up some bacon and roast it at the same time as the Brussels sprouts.
- Pine nuts can be added before serving to add a nice crunch.
- Sweet - For a touch of sweetness you could drizzle some honey on just before serving.
How to Make Roasted Brussels Sprouts with Garlic
Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Step 1: Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts into half or quarters, depending on the size.
- Step 2: Place the sprouts on the baking sheet with the oil, garlic, salt and pepper. Gently toss together trying not to displace any further leaves.
- Step 3: Put into the oven and cook for 20-25 minutes (until golden brown).
- Step 4: Remove from the oven and sprinkle the grated Parmesan on and put back in the oven for 10 minutes.
How to Choose Brussels Sprouts
They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.
- Look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too.
- Avoid Brussels sprouts that have yellowing leaves (this is a sign of old sprouts) or black spots, which could indicate fungus.
- Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don't like any bitterness.
Serving Suggestions
Sprouts are a must with a roast dinner (and Christmas and Thanksgiving Dinner) in our opinion, so they will go with any roast meat like our Slow Cooker Roast Beef or Best Roast Chicken.
Looking for some other side dishes to go with these roasted brussels spouts? Why not try our Garlic Spring Greens, Easy Hasselback Potatoes, Roasted Tenderstem Broccoli or Crispy Garlic Smashed Potatoes.
We also really like these roasted brussels sprouts with garlic stirred through some butter pasta for a really simple and comforting meal. They are also amazing in Mac and Cheese. Trust us!
Dannii's Top Tips
- If Parmesan isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Make sure the garlic is cut in the chunks (see the process photos). If you crush it, it will burn. Whereas the chunks get sweet and tender.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- Make sure that the Brussels sprouts have lots of space in the pan when roasting. This will help them to get really crispy.
Frequently Asked Questions
These will keep in an airtight container the refrigerator for 3-4 days, but your fridge might start to smell after a day or so. We tend to only roast what we know we are going to eat straight away. We wouldn't recommend freezing these roasted Brussels sprouts as they are soggy when defrosted. To reheat them, put a little oil in a pan and then heat them through.
We put them in a food processor to shred them up and then they go on pizzas, salads, tacos and even stirred into pasta sauces. Sprout mac and cheese is really good too or putting them on top of a risotto.
More Side Dish Recipes
If you've tried this roast Brussel sprouts recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Brussels Sprouts with Garlic
Ingredients
- 500 g (1 lb) Brussels sprouts
- 1 tablespoon Olive oil
- 3 Garlic clove - chopped
- 30 g (0.33 cups) Parmesan - finely grated
- Sea salt and ground black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7. Chop off the ends of 500 g Brussels sprouts and remove any loose outer leaves. Cut the larger sprouts in to half or quarters, depending on the size.
- Place the sprouts on the baking tray with 1 tablespoon Olive oil, 3 Garlic clove and Sea salt and ground black pepper. Gently mix trying not to displace any further leaves.
- Put into the oven and cook for 25 minutes.
- Remove from the oven and add 30 g Parmesan and put back in the oven for 10 minutes.
Recipe Tips
- If Parmesan isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Make sure the garlic is cut in the chunks (see the process photos). If you crush it, it will burn. Whereas the chunks get sweet and tender.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- Make sure that the Brussels sprouts have lots of space in the pan when roasting. This will help them to get really crispy.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Katherine says
Roasting brussels sprouts is definitely the best way to enjoy them!
Lauren Vavala @ DeliciousLittleBites says
We make Brussels sprouts just about every week. This is a new way for us to make them to change up the same old routine! I love this uses all pantry staples too - yum!
Platter Talk says
There are brussels sprouts in all the stores this time of year, and I love them. Going to try your recipe because it sounds very nice, with the balsamic.
Leo says
Could you define what you mean by "a small bag"? 8 ounces? 16 ounces?
Thanks.
Leo says
I ask because wifey doesn't like them and I'd like to reduce the size of the recipe if I can.
Anne Murphy says
Hmm. I've pan roasted sprouts and finished with balsamic vinegar, but never roasted them in it. Sounds like a great dish to pop in the oven along with a few others!
Brian Jones says
A huge thumbs up for me on this recipe, I love sprouts and typically only ever do them roasted like this with a whole host of vinegar based glazes and balsamic is one of my favourites, works wonders with some walnuts )
Caroline says
Love a good old sprout at Christmas but only at Christmas mind. By the way you've inspired me to write a blog in the New Year. Wish me luck x
Martin @ The Why Chef says
Sprouts smell! At least, they do when they're boiled to death like how my mum does them!
Reckon the balsamic variety will go with gravy ok? I'm thinking of smothering them with balsamic, butter, and smoked bacon. Loads of it. Cheers!
Rach @ This Italian Family says
I love Brussels Sprouts and these look deeelicious!
Deborah says
Greetings from Australia! That recipe sounds delicious and I'm going to try it. Another delicious way of cooking sprouts is to roast them coated in macadamia oil and sprinkled with cumin seeds.
Tez @ Chile and Salt says
Great recipe Dannii!! Love your site!
Claire says
We had these with our lunch today and they were lovely. Nice and sweet, but the skins had a bit of a crunch too.
Chris @ SimpleFood365 says
I've always been one of those people who is brussels sprout resistant. I just haven't ever found a way that I like them, but this is a new idea to me. I'll have to give it a go!
Kari @ bite-sized thoughts says
I definitely prefer sprouts roasted to any other way. Yours look great!
Jemma @ Celery and Cupcakes says
I love roasting sprouts - it really brings out their flavour. I bet the balsamic works really well on them!