Salads
Roasted Brussels Sprouts with Garlic
Prep
10 minutes
Cook
30 minutes
Yield
4 -5
🥬 Transform Brussels sprouts from holiday villain to hero with this garlicky roasted recipe! Crispy, caramelized, and packed with flavor from balsamic and fresh herbs - even the biggest sprout skeptics will be asking for seconds.
My life revolves around my kitchen, especially during the holiday season. Whether it’s Friendsgiving, Thanksgiving, or Christmas, these roasted Brussels sprouts with garlic make the perfect side dish (or main!) that’s sure to impress everyone at your table. This recipe will convert even the most dedicated Brussels sprout skeptics – no more memories of bland, mushy vegetables from childhood!
❤️ Why You’ll Love These Roasted Brussels Sprouts with Garlic
- Simple: One bowl, minimal effort, and maximum flavor.
- Crowd-Pleasing: This recipe has converted countless Brussels sprout haters.
- Nutrient-Dense: Packed with vitamins K, C, antioxidants, fiber, and omega-3s.
🍲 Ingredients
Brussels Sprouts – When prepared correctly, these often-misunderstood vegetables are packed with incredible nutrition and flavor. They’re especially rich in vitamins K and C, loaded with antioxidants, high in fiber, and contain omega-3 fatty acids. When roasted, they develop deliciously crispy outer leaves while remaining tender inside.
Garlic – The perfect aromatic complement to Brussels sprouts, fresh garlic adds depth and warmth to this dish. When roasted, garlic develops a sweet, nutty flavor that mellows its sharpness while still providing that distinctive taste. Beyond flavor, garlic offers immune-boosting properties and cardiovascular benefits.
👩🍳 How to Make These Roasted Brussels Sprouts with Garlic
- Preheat oven to 400F.
- Line a baking sheet with parchment and set aside.
- Into a large bowl combine all your ingredients apart from the balsamic/chili oil and stir till well combined.
- Line brussels onto the baking sheet, cut side down and bake for around 30 minutes or until tender on the inside and crispy on the outside. Flip halfway through to promote even baking.
- Once cooked transfer Brussels to a bowl and drizzle with balsamic. Top with more fresh thyme, and serve with your favourite Thanksgiving dishes.
🗒 Tips and Tricks
- Preparation: Trim stems and remove any discolored outer leaves for best results.
- Spacing: Arrange sprouts with space between them on the baking sheet for maximum crispiness.
- Timing: Flip exactly halfway through cooking for even browning.
🗒 Substitutions
Don’t have all of the ingredients in your pantry? Try these easy substitutions:
- Vinegar: Red wine or apple cider vinegar can replace balsamic vinegar if needed.
- Herbs: Thyme or oregano work well if you don’t have the recommended herbs.
- Sweetener: A touch of maple syrup can replace honey for vegan preparation.
🗒 Best served with
- Crunchy Green Bean Casserole
- Creamy & Fragrant Pumpkin & Sage Vegan Bechamel
- Easy Cranberry & Sage Stuffing
👝 How to Store Leftovers
Store in an airtight container in the refrigerator for up to 4 days.
🤔 Common Questions
The key is high heat (425°F) and not overcrowding the pan. Give each sprout enough space for air circulation, which allows moisture to evaporate and creates that perfect crispy exterior.
Yes! You can trim and halve the sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to roast. For best results, roast just before serving.
This roasted Brussels sprouts with garlic recipe has converted many skeptics! The roasting process caramelizes the sprouts’ natural sugars, eliminating the bitter taste that turns people off. Adding balsamic vinegar, garlic, and lemon creates a perfect flavor balance.
While garlic adds significant flavor, you can substitute it with shallots for a milder taste or omit it completely and increase the other seasonings.
This recipe uses plant-based ingredients throughout. Just be sure to use maple syrup instead of honey if called for in your specific preparation.
Roasted Brussels Sprouts with Garlic
Ingredients
- 6 cups brussels sprouts – trimmed cut and halved
- 2 tbsp olive oil
- 2 tbsp liquid aminos
- 2 tbsp. honey or maple syrup
- 2 tbsp. sambal oelek
- 2 tbsp nutritional yeast
- 4 cloves of garlic finely chopped or pressed
- Season to taste
- Juice of one lemon
- Fresh thyme
- Drizzling of balsamic vinegar or chili oil
Instructions
- Preheat oven to 400F.
- Line a baking sheet with parchment and set aside.
- Into a large bowl combine all your ingredients apart from the balsamic/chili oil and stir till well combined.
- Line brussels onto the baking sheet, cut side down and bake for around 30 minutes or until tender on the inside and crispy on the outside. Flip halfway through to promote even baking.
- Once cooked transfer Brussels to a bowl and drizzle with balsamic. Top with more fresh thyme and serve with your favourite thanksgiving dishes.
I tired these for New Years and they were a great hit! Even my husband who’s least favourite vegetables are brussel sprouts ate them!!
Thank you for the easy and yummy recipe.
Oh and I used Ajvar instead of sambal oelek because I already had an open jar of ajvar in the fridge.
Much love!
Thank you so much, Melina! That makes me so happy!
I didn’t have all the ingredients, so I just focused on what I had, and still they were amazing!
thank you so much, Marie!
I’m probably going to mimick this for my plant-based friend and me for Christmas!
YESSS!!! you have to !!!!
That dinner party looked fun, I love how you made the cauliflower the main dish!!!
thank you, Mary!!!
Sooo damn delish woman!!!
Thank you so much hun, I just love these!
Made these for dinner tonight (subbed 1 Tbsp of Tamari instead for the aminos and skipped the balsamic and thyme). This may just be my fave way to make brussels! Especially loved the outer leaves that fell off and got crispy in the oven. Anndddd my 9 year old tried to steal mine off my plate after he finished his off. 5 star recipe for sure!!
Thank you sooo much for the love, Genevieve! This makes us so happy!
Such a delicious recipe. Perfect for Christmas dinner!
YESSS thanks for the love Kai