Garlic Roasted Brussels Sprouts

These easy Garlic Roasted Brussels Sprouts are so flavorful and simple to make! Roasted in the oven with garlic and lemon and then topped with salty pecorino, these are sure to be a family favorite side dish for any weeknight dinner!

Now I know brussels sprouts have been known for getting a bad rap in the past, but when cooked correctly they are absolutely delicious! No mushy, boiled brussels sprouts here my friends! Just perfectly charred crispy Garlic Roasted Brussels Sprouts with a squeeze of lemon and topped with salty pecorino cheese. Yes MA’AM!

These Garlic Roasted Brussels Sprouts are so easy to make! They only use 5 ingredients and take less than 5 minutes to throw together and roast in your oven for another 30-45 minutes. They are the perfect easy side dish for any weeknight meal or even a special holiday meal like Thanksgiving or Christmas!

What Do Roasted Brussels Sprouts Taste Like?

Yes, it is true Brussels Sprouts can be bitter. But they can be bitter in a good or a bad way. You may be asking, what is the difference?? Well, if you boil or steam brussels sprouts they are usually bitter in the “bad” way. However when roasting brussels sprouts in the oven at a high temperature it rounds out their flavor by bringing out a balancing sweetness and they can actually be quite delicious!

My favorite way to roast brussels sprouts is super simple. Just toss them with some high quality EVOO, salt and pepper, lots of garlic, a sprinkle of red chili flakes and then roast away! This roasting method results in perfectly caramelized tender brussels sprouts on the inside and deliciously crispy on the outside. Towards the end of roasting I squeeze some lemon over the top and sprinkle grated pecorino or parmesan cheese all over and continue roasting for a few minutes until the cheese turns golden brown and crispy. I promise the results will be absolutely addictive garlic roasted brussels sprouts.

Are Brussels Sprouts Good For You?

Brussels sprouts are low in fat and packed with essential vitamins, minerals, and antioxidants. They are especially rich in vitamin C and K, which is necessary for blood clotting and bone health. Their high fiber content helps support a healthy gut, and they contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health. So the answer is a big YES. Brussels Sprouts are an excellent source of nutrition!

How to Buy Good Brussels Sprouts

As a general rule, smaller is better when it comes to tenderness and flavor in brussels sprouts. The larger brussels sprouts on the stalk tend to be slightly more bitter while the smaller ones are a little sweeter. Here are some simple tips for buying the best brussels sprouts:

• Look for ones that are a vibrant green color
• Are not yellowing or browning on the edges
• Are on the smaller side (about 1 – 1.5 inches in diameter)
• Have a tight leaf structure

How to Cut Brussels Sprouts

The best way to cut brussels sprouts before roasting them is to trim the ends and then cut them in half the length wise. The flavor components of brussels sprouts that contribute to their bitter flavor are concentrated in the center, so if you slice them in half in helps to release some of those compounds during the cooking process. Make sure that when you arrange them on the pan, you put the flat sides down so that they get nice and browned in the oven creating that delicious caramelized flavor.

How to Make Garlic Roasted Brussels Sprouts

The key to perfectly crispy and delicious brussels sprouts is to not let them overlap on the pan. If they are piled together they will steam instead of roast and get soggy, which is never a good thing. So spread them out on a large pan, or even use two sheet pans if necessary.

Then the rest is really quite simple. Just make sure that the brussels sprouts are all well coated in olive oil to allow them to caramelize evenly, and then toss with a generous amount of chopped garlic, dash of red chili flakes for a little heat, some salt and pepper to taste and you can’t go wrong!

Oh of course don’t forget the squeeze of lemon towards the end and if you want you can sprinkle some parmesan or pecorino cheese over the brussels sprouts and roast for a few more minutes till nice and golden brown. This adds an extra little crunch and burst of flavor making them irresistible!

What Should I Serve With Garlic Roasted Brussels Sprouts?

I love serving salmon with roasted brussels sprouts because it’s so easy to throw in the oven at the same time with your favorite seasoning blend or even just simple garlic and lemon like the brussels sprouts! I also love serving these with pasta like this amazing Vegan Alfredo sauce! Aslo, if you are a fan of brussels sprouts as much as I am, check out this easy Weeknight Chicken Veggie and Rice Skillet, it’s delicious and comes together in just 30 minutes!

Some other fun ideas for changing up this recipe are making balsamic roasted brussels sprouts by adding a drizzle of balsamic vinegar or even throwing in some pancetta for an extra pop of flavor! Also, check out this Roasted Chicken with Wild Rice by my friend Kat over at Pasta Ragazza if you are looking for an awesome main dish to serve with these Garlic Roasted Brussels Sprouts!

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Garlic Roasted Brussels Sprouts

★★★★★

5 from 3 reviews

These easy Garlic Roasted Brussels Sprouts are so flavorful and simple to make! Roasted in the oven with garlic and lemon and then topped with salty pecorino, these are sure to be a family favorite side dish for any weeknight dinner!

• Author: Chelsey @ The Saucy Fig
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes

Scale 1x2x3x

Ingredients

• 1.5 lbs brussels sprouts, trimmed and halved
• 3–4 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic, or more to taste
• pinch of red chili flakes (optional)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 lemon
• 1/3 cup grated pecorino or parmesan cheese (optional)

Instructions

1. Preheat oven to 415 degrees F.
2. Trim the ends off of the brussels sprouts and cut them in half the long way.
3. Toss in a large bowl or directly on pan with olive oil, garlic, red chili flakes, salt and pepper.
4. Arrange on a baking sheet with all of the flat cut sides facing down. Make sure they are not crowded on the pan. I recommend using a large, heavy baking sheet.
5. Roast for 25-30 minutes, then remove from the oven, squeeze the juice from half of a lemon over the brussel sprouts and sprinkle with the parmesan or pecorino cheese.
6. Return to the oven and continue baking for another 5-10 minutes or until cheese is golden brown. Serve immediately.

Notes

** We love the flavor of the pecorino on these brussels sprouts, but it is very similar to parmesan so you can definitely use that instead! We mainly use the pecorino because it’s made from sheeps milk and since it has smaller fat molecules it’s easier to digest than cheese made from cows milk, which is why it doesn’t upset my husband who is lactose intolerant.

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