Roasted Brussels Sprouts with Garlic Oil
These easy roasted Brussel sprouts are tossed with homemade garlic oil, salt, and pepper, then roasted until golden brown with crispy edges and tender centers. A simple, delicious side dish for weeknight dinners and holiday meals.
Servings: 8 Servings
Calories: 216kcal
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.
Nutrition
Calories: 216kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 392mg | Potassium: 448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 97mg | Calcium: 53mg | Iron: 2mg
