Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic is an easy way to eat your veggies and super addictive. The secret is a hot oven to make roasting quicker and prevent the brussels sprouts from becoming mushy or dry.

Roasted Brussels Sprouts makes eating your veggies a thing to look forward too!

I remember when Colt and I first started living together the list of veggies he would eat was pretty short and very limited. Brussels Sprouts and Asparagus were a hard no.

I had somehow convinced him to try Asparagus covered with Hollandaise Sauce one time and hooked him on the idea of trying new veggies.

He realized that vegetables didn't have to be painful to eat and were actually delicious! We eventually moved on to Pan Roasted Asparagus, Oven Roasted Broccoli, and this recipe for Roasted Brussels Sprouts with Garlic. He now chooses any of these as his side dish of choice.

Halved cloves of garlic, lemon zest, red pepper flakes, salt, and a fresh squeeze of lemon juice right before serving leaves these perfectly seasoned Roasted Brussels Sprouts easy to devour.

Even if you haven't enjoyed Brussels Sprouts in the past I highly recommend giving these a try.

Here's how to make Roasted Brussels Sprouts:

Raw Brussels Sprouts sliced in half on a sheet pan with garlic, lemon zest, salt, red pepper flakes, and olive oil.

Preheat oven to 450 degrees.

Trim 1 1/2 pounds Medium Sized Brussels Sprouts of bottoms and discard any yellowing leaves. Slice medium to large brussels sprouts in half.

On an unlined baking sheet add:

Trimmed Brussels Sprouts
6 large cloves Garlic, Sliced In Quarters
1 teaspoon Lemon Zest
1 generous pinch Red Pepper Flakes, or more to taste
3/4 teaspoon Salt
3/4 teaspoon Fresh Ground Black Pepper
2 1/2 - 3 tablespoons Extra Virgin Olive Oil

Toss on baking sheet until Brussels Sprouts are evenly coated with olive oil and seasoning.

If you're looking for perfectly roasted brussels sprouts place them all cut side down. As you can see I live a little more on the wild side and not usually overly picky, plus sometimes the effort vs time doesn't always matter.

Roasted Brussels Sprouts with Garlic on a sheet pan drizzled with lemon juice and a great side dish recipe. A favorite for Thanksgiving and Christmas dinner from Serena Bakes Simply From Scratch.

Roast for about 6-8 minutes until the pan side of brussels sprouts are starting to brown. Once starting to caramelize stir brussels sprouts and garlic or flip over to brown other side.

Cook another 10-15 minutes until desired doneness. Our house generally likes them pretty firm and crunchy on the inside with a nice crispy outside so I watch them pretty carefully to pull them as soon as the outside is brown but brussels sprouts are still firm.

Squeeze about 1-2 tablespoon Fresh Lemon Juice over the top and taste. Add additional salt and pepper to taste if needed.

Roasted Brussels Sprouts with Garlic recipe in a bowl. A great side dish for Thanksgiving and Christmas dinner. Easy to make and a favorite roasted vegetable from Serena Bakes Simply From Scratch.

Roasted Brussels Sprouts with Garlic are best served immediately especially if you like the crunch of the vegetable. The heat will continue to cook the brussels sprouts as they sit.

Logan was a little irritated by the texture by the time Colt was done taking photos of these Roasted Brussels Sprouts, since all the photos of food on the blog are eaten by our family. They were a little softer then he prefers. The boys have always been very opinionated about recipes I make and not scared to share their thoughts just like I talked about in my Christmas Fruit Salad Recipe.

You might also like these other Side Dish Recipes we love:

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American

Yield: 6

Author: Serena Bakes Simply From Scratch