Roasted Brussels Sprouts

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. A favorite easy side dish recipe for Thanksgiving and Christmas.

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:

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.

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 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:

• Oven Roasted Broccoli
• Cheesy Broccoli Casserole
• Savory Pear and Pomegranate Salad
• Beet and Orange Salad

Roasted Brussels Sprouts. Brussels Sprouts, Brussels Sprouts Roasted, Brussels Sprout Recipe, Brussels Sprouts How To Cook, How To Cook Brussels Sprouts, Brussels Sprouts Roasted Recipe, Roasted Brussels Sprouts Recipe, Brussels Sprouts Recipe Thanksgiving, Brussels Sprouts Recipe Roasted Garlic, Brussels Sprouts Roasted with Garlic, Brussels Sprouts Recipe with Garlic, Recipe for Roasted Brussels Sprouts with Garlic, Roasted Brussels Sprouts with Garlic and Lemon, Brussel Sprouts, recipe with brussel Sprouts, brussel sprout recipes, brussel sprouts how to cook, Thanksgiving Side Dish, Recipe, Vegetable, Brussel Sprouts in Oven, Side Dish, Roasted Vegetable,

Side Dish, Dinner, Thanksgiving, Christmas, Vegetable

American

Yield: 6

Author: Serena Bakes Simply From Scratch

Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic makes it easy 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.

Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

Ingredients

• 1 1/2 pounds Medium Sized 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
• 1-2 tablespoons Fresh Squeezed Lemon Juice

Instructions

1. Preheat oven to 450°.
2. Trim bottoms off brussels sprouts any bad or yellowing leaves and slice in half.
3. Place brussels sprouts on unlined baking sheet.
4. Add garlic, lemon zest, red pepper flakes, salt, pepper and drizzle with olive oil.
5. Toss brussels sprouts until well coated with seasoning and olive oil.
6. Spread into an even layer on baking sheet. For perfectly roasted brussels sprouts arrange cut side down.
7. Roast for 6-8 minutes until brussels sprouts are starting to brown. Once starting to brown stir or flip brussels sprouts over.
8. Cook another 10-15 min until desired doneness.
9. Drizzle with lemon juice, and taste. If additional salt and pepper is needed add to taste.

Notes

Don't line the baking sheet with parchment or silpat. Even though I frequently recommend using it for easier clean up it will prevent the brussels sprouts from becoming as caramelized.

Nutrition Facts

Calories

106

Fat

6 g

Sat. Fat

1 g

Carbs

12 g

Fiber

4 g

Net carbs

7 g

Sugar

3 g

Protein

4 g

Sodium

320 mg

Cholesterol

0 mg

https://www.serenabakessimplyfromscratch.com/2019/11/roasted-brussels-sprouts-with-garlic.html

©2019 Serena Bakes Simply From Scratch

Did you make this recipe?

Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakesSimplyFromScratch