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Hungry Healthy Happy » Recipes » Side Dishes

Roasted Brussels Sprouts with Garlic

Nov 19, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 68 Comments

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Diet: Gluten Free / Low Carb
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Roasted Brussels Sprouts with a text title overlay.

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.

A baking tray covered in cooked Brussels sprouts with a large serving spoon.

If you think you dislike Brussels sprouts - think again. These are roasted to perfection with crispy, golden and caramelised edges. No dry and boring sprouts here!

If you are looking for a new way to enjoy this vegetable, then roasting them is the way to go. This is one of our favourite Brussel sprout recipes.

Although you wouldn't normally look at these little balls of green (and sometimes purple) as being a snack, once roasted they completely change in taste and roasted brussels sprouts make a healthy winter snack or side dish.

There are just 118 calories per portion and there are lots of different flavours you can add to these roast Brussel 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?

Jump to:
  • Ingredients and Substitutions
  • Variations
  • How to Make Roasted Brussels Sprouts with Garlic - Step by Step
  • How to Choose Brussels Sprouts
  • Roasted Brussels Sprouts with Garlic Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Side Dish Recipes
  • Recipe
  • Feedback

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

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 - The star of the dish! Make sure you trim the edges and take off the outer layers if they are a bit damaged.
  • Garlic cloves - Everything is better with garlic, right? 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 - This is what the brussels sprouts are roasted in. 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.

Variations

The great thing about roasting sprouts, is you can make so many different flavours. We went with Parmesan as it makes them nice and crispy, and everything is better with cheese, right? But you can also add any flavour to them to suit your tastes. Never have these garlic brussels sprouts the same way.

  • 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.
  • Paprika and cayenne is nice if you want a smoky flavour.
  • What some heat? Drizzle some sriracha on these garlic roasted brussels sprouts just before serving.
  • Whatever your favourite seasoning blend is, fajita, Cajun or Italian, they will all work in this recipe. Even our French Fry Seasoning would work.
  • A little lemon juice squeezed over them when they are hot adds lots of freshness.
  • 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.
  • For a touch of sweetness you could drizzle some honey on just before serving.

How to Make Roasted Brussels Sprouts with Garlic - Step by Step

Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.

A wooden chopping board with chopped Brussels sprouts on it.
  1. 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.
Chopped Brussels sprouts, garlic, oil, salt and pepper on a baking tray.
  1. 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.
Roasted sprouts spread over a baking tray.
  1. Step 3: Put into the oven and cook for 20-25 minutes (until golden brown).
Roasted sprouts and melted Parmesan on a baking tray.
  1. 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.
A spoon lifting up some roasted Brussels sprouts.

Roasted Brussels Sprouts with Garlic 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!

Extra 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.
A bowl of roasted Brussels sprouts.

Frequently Asked Questions

How to get really crispy roasted Brussels sprouts?

The key to getting them really crispy, is to make sure that the pan isn't over crowded. You may need to cook them in batches if you have too many for the size pan you have. Make sure there is space between them all and there is only a single layer.
For some real crispiness, cut the sprouts in half, and then the insides will get crispy too. You can save time by not cutting them and roasting them whole, but they won't get as crispy.

How to store leftovers

These roast Brussels sprout recipe 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.

How to use leftovers

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

  • Crispy roasted broccoli on a round plate.
    Crispy Roasted Broccoli
  • Roasted Lemon Asparagus on a long serving plate with lemon slices.
    Roasted Lemon Asparagus
  • A baking dish full of Brussels sprouts gratin
    Brussels Sprouts Gratin
  • A bowl of minted peas.
    Minted Peas

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 on a large serving spoon.

Roasted Brussels Sprouts with Garlic

By: Dannii Martin
These sweet and crispy Roasted Brussels Sprouts make a tasty side dish any time of the year, or a delicious snack.
A circular logo saying GF.
Gluten Free
The words low carb in a white circle.
Low Carb
4.94 from 66 votes
Pin Print Save recipe Saved!
Course: Side Dish, Snack
Cuisine: British
Prep: 5 minutes mins
Cook: 35 minutes mins
Total: 40 minutes mins
Servings: 4 people
Calories: 118kcal
Allergens:
An illustration of a carton of milk.
Dairy

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

Serving: 1portion | Calories: 118kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 502mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 107mg | Calcium: 145mg | Iron: 2mg

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.

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Comments

  1. Caroline says

    December 22, 2015 at 4:01 pm

    5 stars
    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

    Reply
  2. Martin @ The Why Chef says

    December 22, 2015 at 3:36 pm

    5 stars
    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!

    Reply
  3. Rach @ This Italian Family says

    December 21, 2015 at 10:54 pm

    I love Brussels Sprouts and these look deeelicious!

    Reply
  4. Deborah says

    December 21, 2015 at 9:25 pm

    5 stars
    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.

    Reply
  5. Tez @ Chile and Salt says

    December 21, 2015 at 2:56 pm

    Great recipe Dannii!! Love your site!

    Reply
  6. Kathy Hester says

    December 21, 2015 at 1:53 am

    5 stars
    Brussels sprouts are a family favorite and I'll have to try them you way soon.

    Reply
  7. Claire says

    December 20, 2015 at 4:17 pm

    5 stars
    We had these with our lunch today and they were lovely. Nice and sweet, but the skins had a bit of a crunch too.

    Reply
  8. Chris @ SimpleFood365 says

    December 20, 2015 at 3:33 pm

    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 shot!

    Reply
  9. Kari @ bite-sized thoughts says

    December 20, 2015 at 1:12 pm

    5 stars
    I definitely prefer sprouts roasted to any other way. Yours look great!

    Reply
  10. Jemma @ Celery and Cupcakes says

    December 20, 2015 at 9:32 am

    I love roasting sprouts - it really brings out their flavour. I bet the balsamic works really well on them!

    Reply
  11. Phi @ The Sweetphi Blog says

    December 20, 2015 at 4:25 am

    5 stars
    I am so obsessed with Brussels sprouts, with balsamic sounds incredibly, yum!

    Reply
  12. Anne says

    December 20, 2015 at 1:11 am

    5 stars
    This looks amazing!!! I love brussel sprouts -I can only imagine how great this tastes!

    Reply
  13. Brittany says

    December 19, 2015 at 11:45 pm

    5 stars
    I ADORE Brussels sprouts, one of my favorite vegetables. These look great.

    Reply
  14. Leisel says

    December 19, 2015 at 4:03 am

    I love brussel sprouts when they're done properly. I can tell that these are done very well so they must be delicious!

    Reply
  15. Rachelle @ Beer Girl Cooks says

    December 19, 2015 at 3:17 am

    Girl, I love me some Brussels! I'm not Brittish and I'm a fairly recent convert to the fan club, but these little cabbages are so delicious when done right! Your balsamic version is definitely calling my name!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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