These Roasted Brussels Sprouts with Garlic are an ideal healthy side dish: tender inside, crispy outside, and full of flavor. Roasting in the oven is an easy way to get more vegetables on the table—delicious enough that even picky eaters ask for seconds. If you haven’t liked Brussels sprouts before, try this simple recipe.
👩🏻🍳 Why You’ll Love This Recipe
Roasting brings Brussels sprouts to the perfect texture: tender but not mushy. A light coating of olive oil with garlic and paprika enhances their natural, slightly sweet flavor. The outer leaves crisp up and caramelize, creating crunchy bites that are almost chip-like.
This is a simple, family-friendly side that even kids who usually avoid vegetables tend to enjoy.
🥘 Ingredients Needed
- Brussels sprouts – fresh is best for this recipe.
- Olive oil – helps the outer leaves crisp and caramelize.
- Minced garlic – adds bright, savory flavor.
- Salt and paprika – a simple, complementary seasoning pair.
- Pepper – optional, for extra bite.
🔪 Instructions
- Preheat oven to 400°F (200°C).
- Trim the Brussels sprouts and place them in a large bowl.
- Drizzle with 1–2 tablespoons olive oil (use more for extra crispiness).
- Add 1 tablespoon minced garlic, ½ teaspoon paprika, and ¼ teaspoon salt. Add ¼ teaspoon pepper if desired.
- Toss to coat evenly and spread in a single layer on a baking sheet, cut side down if halved.
- Bake 20–25 minutes, stirring once about halfway through, until edges are caramelized and leaves are crispy.
👪 FAQs
No. Blanching can help, but with the method above you’ll get tender insides and caramelized outsides without the extra step.
Bitterness can come from under-oiling. Try adding a bit more olive oil so the seasonings coat the sprouts and balance their natural flavor.
Halve them so moisture can escape, avoid crowding on the baking sheet, and stir once during cooking to promote even browning and crispiness.
💭 Other Helpful Tips
- Give the sprouts space on the baking sheet to ensure they roast evenly and get crispy.
- Roasting cut-side down helps with browning and flavor concentration.
- If using frozen sprouts, thaw completely and pat dry. You can dry them in the oven briefly before adding oil and seasonings.
Roasting Brussels sprouts is an easy way to serve a nutritious, flavorful side—quick to prepare and kid-approved.
📖 Variations
- Use garlic salt for a bolder garlic flavor.
- Finish with a drizzle of balsamic vinegar or a squeeze of lemon.
- Sprinkle grated Parmesan after roasting.
- Add cayenne or red pepper flakes for heat.
- Use smoked paprika for a deeper, smoky flavor.
🍲 What to Pair With Your Oven Roasted Brussels Sprouts
These sprouts make an excellent side for roasted or pan-seared proteins and hearty weeknight mains. They complement chicken dishes, steak bites, pasta, or any simple grain and protein plate.
🥦 Other Veggie Side Dish Recipes You’ll Love
- Garlic Butter Microwave Broccoli – a quick, flavorful side with red pepper and cashews.
- Bacon Wrapped Asparagus – an indulgent favorite that’s always a hit.
- Roasted Butternut Squash – a sweet, seasonal option for fall meals.
Oven Roasted Brussels Sprouts
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📋 Recipe Card
Roasted Brussels Sprouts with Garlic
Ingredients
- 1 pound fresh Brussels sprouts
- 1–2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Trim the Brussels sprouts and place them in a large bowl.
- Drizzle with olive oil and toss to coat.
- Add garlic, paprika, salt, and pepper if using. Toss again.
- Spread in a single layer on a baking sheet and roast 20–25 minutes, stirring once after about 15 minutes, until browned and crispy.
Notes
- Use garlic salt for a stronger garlic flavor.
- Don’t crowd the pan—give sprouts room to brown.
- Finish with balsamic, lemon juice, or grated Parmesan if desired.
- Add cayenne or red pepper flakes for heat, or smoked paprika for smoky depth.
Nutrition (per serving, estimated)
Calories: 53 kcal | Carbs: 6 g | Protein: 2 g | Fat: 2 g | Sodium: 115 mg | Fiber: 2 g | Vitamin C: 64.3 mg
Nutritional information is an estimate and will vary based on ingredients and portion sizes.
Update Notes: Originally published May 2016; updated with tips, photos, and a revised recipe in October 2021.
Thanks for reading! Happy cooking!
