These Roasted Brussels Sprouts have deliciously crispy, golden edges and tender centers, with rich flavor from homemade garlic oil. Ready in just 40 minutes, they're an easy, flavorful side dish that's perfect for weeknight dinners and holiday gatherings.
A Quick Look At The Recipe
- ⏱️ Ready In: About 40 minutes, plus optional overnight garlic-oil infusion.
- 👪 Serves: Approximately 8.
- 🥣 Main Ingredients: Brussels sprouts, homemade garlic oil, salt, and black pepper.
- 🎉 Best For: Weeknight dinners, Thanksgiving, and holiday meals.
- ⭐ Why It Works: Garlic-infused oil coats every sprout before roasting.
- ⚠️ What to Watch For: Dry the sprouts after washing and avoid crowding the sheet pan.
I like to keep a small jar of homemade garlic oil in the refrigerator because it makes everything I cook taste better. For these Brussels sprouts, I toss them with my hands so I can feel that every piece is coated evenly with oil and seasoning. It is one of those simple little kitchen habits that makes cooking easier.
These roasted Brussels sprouts are wonderful alongside my Classic Pot Roast for Sunday dinner or Oven Roasted Turkey Breast for a smaller holiday gathering. Looking for more ideas? Browse my Side Dish Recipes for easy ways to round out your meals, or explore my Midwestern Recipes collection for more family favorites.
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Why You'll Love This Recipe 💛
- ⭐ Simple Ingredients: Just Brussels sprouts, garlic oil, salt, and pepper.
- ⭐ Great Garlic Flavor: Make the oil ahead so the garlic has time to infuse.
- ⭐ Easy Preparation: Toss everything together in one bowl and roast.
- ⭐ Perfect for Gatherings: An uncomplicated vegetable side dish for Thanksgiving or Sunday dinner.
Ingredients You'll Need
- Brussels Sprouts: Fresh Brussels sprouts, trimmed and halved for even roasting.
- Extra Virgin Olive Oil: Helps the Brussels sprouts develop golden, crispy edges.
- Salt: Enhances the natural flavor of the vegetables.
- Italian Seasoning: Use your favorite store-bought brand, or make your own with my homemade Italian seasoning recipe.
See the recipe card for full ingredient amounts and complete instructions.
Substitutions and Add-Ins
- Olive oil: Plain olive oil can replace the garlic oil when you need to make this quickly, although you will lose the infused garlic flavor.
Variations
I love these roasted Brussels sprouts just as they are, especially with the flavor of my homemade garlic oil. But if you're in the mood to change things up, here are a few delicious ways to dress them up.
Festive Holiday Brussels Sprouts: Top the roasted Brussels sprouts with toasted pecans, dried cranberries, and crumbled goat cheese for a colorful Thanksgiving or Christmas side dish.
Honey Balsamic Brussels Sprouts: Drizzle the roasted Brussels sprouts with balsamic glaze and a little honey or maple syrup for a sweet and tangy finish. Especially good for holiday dinners.
Garlic Parmesan Brussels Sprouts: Sprinkle freshly grated Parmesan cheese over the Brussels sprouts during the last few minutes of roasting, just until the cheese melts and begins to brown.
Bacon Brussels Sprouts: Toss the Brussels sprouts with chopped, uncooked bacon before roasting. As the bacon cooks, its flavorful drippings help the Brussels sprouts caramelize. For a sweet and savory twist, drizzle with a little maple syrup just before serving.
Sweet and Spicy Brussels Sprouts: Toss the Brussels sprouts with 1 tablespoon honey and 1-2 teaspoons sriracha along with the garlic oil before roasting. Spread in a single layer and roast until tender and caramelized. Check after 20 minutes, since honey can brown quickly at 400°F.
How to Make Roasted Brussels Sprouts
How do I make roasted Brussels sprouts? Wash, trim, and halve the sprouts, toss them thoroughly with garlic oil and seasonings, then roast on a prepared sheet pan at 400°F for 30 minutes.
Step 1. Make the garlic oil by combining ½ cup olive oil, 1 crushed garlic clove, and a pinch of salt and Italian seasoning in a small jar. Refrigerate overnight for deeper infused flavor, or use it immediately if needed.
Step 2. Wash the Brussels sprouts, trim the ends, and cut each one in half. Pat them dry so they roast instead of steam.
Step 3. Place the halved sprouts in a bowl. Add 2-3 tablespoons garlic oil and sprinkle with salt and black pepper. Toss thoroughly with your hands until evenly coated.
Step 4. Spray a rimmed sheet pan with PAM. Pour the sprouts onto the pan and spread them out in a single layer without crowding.
Step 5. Roast at 400°F for 30 minutes, until tender inside with browned, caramelized edges.
Step 6. Remove from the oven and serve warm. Some loose outer leaves may be especially crisp.
Expert Tips
For perfectly roasted Brussels sprouts with crispy edges and tender centers, here are my best tips for success.
- Choose small to medium Brussels sprouts. Look for firm, bright green sprouts of similar size. Trim the ends, remove any yellow leaves, and cut larger sprouts into quarters so they roast evenly.
- Dry them thoroughly. After washing, pat the Brussels sprouts dry. Excess moisture causes them to steam instead of roast, making them soggy instead of crispy.
- Coat them evenly. Use your hands to toss the Brussels sprouts with garlic oil, salt, and pepper. This helps you coat every sprout without adding too much oil.
- Don't overcrowd the pan. Spread the Brussels sprouts in a single layer with a little room between them. Use two baking sheets if necessary so they roast instead of steam.
- Look for golden edges and tender centers. Roast at 400°F for approximately 30 minutes. They're ready when the edges are nicely browned and a fork easily pierces the centers.
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Troubleshooting Guide
- Brussels sprouts are soggy: They may have been too wet or crowded on the pan. Dry them well and spread them out next time.
- Brussels sprouts are not browning: Check that the oven is fully preheated and the vegetables are not piled together. Roast a little longer if needed.
- Brussels sprouts are cooking unevenly: Larger sprouts take longer. Aim for similarly sized halves when possible.
Serving Suggestions
These garlic roasted Brussels sprouts are easy to pair with everyday dinners and holiday favorites.
- Serve with my classic pot roast for a cozy family dinner.
- Add them to a Thanksgiving menu with oven roasted turkey breast and make-ahead mashed potatoes.
Storage & Make Ahead Tips
- Make Ahead: Wash, trim, and halve the Brussels sprouts ahead of time. Refrigerate and dry thoroughly before seasoning.
- Garlic Oil: Refrigerate homemade garlic oil containing fresh garlic immediately and use within 2-3 days, or freeze for longer storage. Never leave fresh garlic in oil at room temperature.
- Refrigerate: Store leftover cooked sprouts in an airtight container for 3-4 days.
- Reheat: Warm in the oven or air fryer until heated through to restore some of the roasted texture.
FAQs
Roasting Brussels sprouts at 400°F brings out their natural sweetness and creates delicious caramelized edges that help balance their bitterness. Choose fresh, firm Brussels sprouts and roast until tender and golden brown. A drizzle of balsamic glaze or maple syrup adds a touch of sweetness.
No! There's no need to boil Brussels sprouts before roasting. Simply wash, trim, and halve the Brussels sprouts, then toss with garlic oil, salt, and pepper. Roasting them directly helps create crispy edges and tender centers without making them mushy.
Fresh Brussels sprouts are best for this recipe because they develop crispier edges when roasted. Frozen Brussels sprouts contain more moisture, so they tend to be softer. If using frozen Brussels sprouts, roast them directly from frozen and allow additional cooking time as needed.
Yes, but whole Brussels sprouts generally take longer to roast and develop fewer caramelized edges. For this recipe, halving the Brussels sprouts helps them cook evenly and gives more surface area a chance to brown.
More Easy Side Dishes & Holiday Favorites
Looking for more delicious recipes to round out your meal? Try my Roasted Potatoes, Green Bean Casserole, or Make-Ahead Mashed Potatoes. For a holiday dinner, these roasted Brussels sprouts are wonderful alongside my Classic Pot Roast or Thanksgiving Turkey.
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📖 Recipe
Roasted Brussels Sprouts with Garlic Oil
Equipment
- Rimmed baking sheet
- large mixing bowl
- chef knife
- jar with lid
Ingredients
Homemade Garlic Oil
- ½ cup olive oil
- 1 garlic clove crushed
- ¼ teaspoon salt
- 1 teaspoon Italian seasoning
Roasted Brussel Sprouts
- 2 pounds fresh Brussels sprouts washed, trimmed, and halved
- 3 tablespoons homemade garlic oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Make the garlic oil. Combine garlic oil ingredients in a clean jar. Cover and refrigerate overnight for a deeper garlic flavor, or use immediately.Note: This recipe makes more garlic oil than you'll need for one batch of Brussels sprouts. Refrigerate the leftover garlic oil immediately and use within 2–3 days to add delicious garlic flavor to your cooking.
- Preheat the oven. Preheat oven to 400°F. Lightly spray a rimmed baking sheet with PAM nonstick cooking spray.
- Season the Brussels sprouts. Place the washed, trimmed, and halved Brussels sprouts in a large bowl. Add 2-3 tablespoons homemade garlic oil, salt, and black pepper. Toss with your hands until evenly coated.
- Roast. Transfer the Brussels sprouts to the prepared baking sheet and spread in a single layer. Roast for approximately 30 minutes, until golden brown around the edges and fork-tender.
- Serve. Remove from the oven and serve warm.
Notes
- For crispy Brussels sprouts: Pat the Brussels sprouts dry after washing. Excess moisture causes them to steam instead of roast.
- Choose similar sizes: Small to medium Brussels sprouts roast most evenly. Cut larger sprouts into quarters so everything finishes cooking at about the same time.
- Don't overcrowd the pan: Spread the Brussels sprouts in a single layer with a little space between them. Use two baking sheets if necessary.
- Coat evenly: Toss the Brussels sprouts with the garlic oil using your hands to distribute the oil without adding too much.
- Check for doneness: The Brussels sprouts should have browned edges and tender centers. Larger sprouts may need a few extra minutes.
- Leftover garlic oil: The homemade garlic oil recipe makes more than you'll need. Refrigerate immediately and use within 2-3 days to flavor other dishes. Never leave fresh garlic in oil at room temperature.
- Make ahead: Wash, trim, and halve the Brussels sprouts up to one day ahead. Refrigerate in an airtight container and pat dry before roasting.
- Storage and reheating: Refrigerate leftover roasted Brussels sprouts in an airtight container for 3-4 days. Reheat in a hot oven or air fryer to help restore their crispy edges.
Russ B says
Great side. Very rich flavor!
Seanna Borrows says
Thanks Russ! Love that garlic oil!