Oven Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts are the perfect side dish for any holiday meal. Seasoned with salt, pepper, garlic and olive oil, then slow-roasted until a deep golden brown. This easy side dish will convert even the biggest die-hard brussels sprouts hater. I use to hate brussels sprouts, well I used to think I hated brussels sprouts. It was really because I never tried them! 😉 Believe it or not I used to be a very picky eater, it wasn’t until I met my husband that I started to branch out and try new foods. Now there is nothing that I won’t try at least once.

Oven Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts seasoned with salt, pepper, garlic and olive oil, then slow-roasted to a deep golden brown.

Yield: 6 Servings

Prep Time: 5 minutes

Cook Time: 35 minutes


1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
4 cloves of garlic, chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves.
Toss them in a large bowl with oil, garlic, salt and pepper. Transfer to a rimmed baking sheet and roast, stirring occasionally until deep golden brown, 30 to 35 minutes. Sprinkle with additional kosher salt if desired.

Source: adapted from Barefoot Contessa

25 Responses to “Oven Roasted Garlic Brussels Sprouts”

  1. #
    Tina — April 20, 2011 @ 7:45 am

    I love these!! I have converted my entire family from hating to loving brussel sprouts! They even ASK for these now.
    I wish more people would try brussel sprouts this way. So easy and simply delicious!!!

  2. #
    Junia @ Mis Pensamientos — April 20, 2011 @ 9:39 am

    i love brussel sprouts! my favorite way to eat them is to steam them! 🙂

  3. #
    Sheryl Staley Crawford — April 20, 2011 @ 11:50 am

    How do I know I have a good olive oil? I can’t wait to try this recipe. I love brussel sprouts and I don’t have many good things I can eat on this diet I have been on for the last 4 months.

    • Christina replied: — April 20th, 2011 @ 12:41 pm

      I always use Columela Extra Virgin Olive Oil. It tastes great and can be found in the “nicer” grocery stores such as Whole Foods, Fresh Market and of course online. If you can’t find this particular one, just use an olive oil that you enjoy. Good luck with your diet! 🙂 Let me know how these turn out for you…they are a favorite side dish in my house.

  4. #
    freshandfoodie — April 20, 2011 @ 12:04 pm

    I’m obsessed with Brussels sprouts. Most of my friends know this and will always send me different recipes, which is kind of funny.

    I love roasting Brussels sprouts, too. Loving the garlic addition in this recipe. Looks super delicious.

  5. #
    Georgia @ The Comfort of Cooking — April 20, 2011 @ 12:15 pm

    I love the simple flavors you used for these brussels sprouts! They look absolutely delicious.

  6. #
    Michelle — April 20, 2011 @ 12:59 pm

    Yum, roasted brussels sprouts are one of my favorite sides!

  7. #
    Lena — April 20, 2011 @ 1:22 pm

    There are always brussel sprouts at the supermarket here but i never once touched that cos i dont know how to cook them and never eaten them before. Maybe i can try them one day and who knows i might just fall in love with them!

  8. #
    Caroline — April 20, 2011 @ 1:49 pm

    Ha! I couldn’t agree more with your description. I’m not sure if I’ve ever tried Brussels sprouts because of the infamous smell and sheer name of the vegetable, but these look delicious. I just might have to branch out and try them sometime. 🙂

  9. #
    Samm I Amm — April 20, 2011 @ 3:06 pm

    Those look delicious! I’ve never really prepared then any way besides boiling them, but that’s a great idea!

  10. #
    kate@ahealthypassion — April 20, 2011 @ 5:20 pm

    I need to try brussel sprouts this way maybe ill like them!

  11. #
    Maris (In Good Taste) — April 20, 2011 @ 8:45 pm

    These look amazing. I love brussel sprouts and am going to make this recipe!

  12. #
    marla {family fresh cooking} — April 20, 2011 @ 9:59 pm

    These are so simple & one of my all time favorite veggies ever!

  13. #
    rebecca — April 20, 2011 @ 10:23 pm

    this looks great haven’t had brussel sprouts in ages

  14. #
    Honey What's Cooking — April 20, 2011 @ 11:31 pm

    oh ina ina ina… her recipes never fail.
    this is sucha simple and good recipe.
    i make my roasted broccoli the exact same way with crushed pepper.
    i don’t particularly like brussel sprouts unless it is flavored with tons of garlic. 🙂

  15. #
    Sara — April 21, 2011 @ 11:27 pm

    I’m so happy Brussels sprouts are finally getting their due. They are so delicious when prepared this way. I love the addition of garlic, too.

  16. #
    teacher-chef — August 9, 2011 @ 9:08 am

    I have not ever really enjoyed Brussel Sprouts – but my neighbor has lots of them in her garden (and is away this week). I cannot bear to see them go to waste, and today is my dad’s birthday and he enjoys them – so these will be made for him tonight. THANKS 🙂

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  18. #
    Ironhand — February 26, 2012 @ 12:26 pm

    I despise Brussels sprouts – thought they were only good as – ammo in a food fight (small dense and round -they can leave welts if propelled at high velocities)
    Then I tried this… (or more properly my sister in law’s take on the recipe.) I thought I liked it – but since I was roaring drunk at the time (doncha love extended family holidays?…) I wasn’t 100 percent sure I had discovered Brussels sprout nirvana – it may have been the cognac talking, whispering sweet, mini cabbage lies into my unprotected soused ear. anyway A local restaurant’s chef does a recipe similar to this as well, (he adds, a sprinkle of balsamic vinegar, onion, coarse chopped garlic, and the barest paper thin hint of shaved parmasan cheese as it get to the table) and fully sober I took the chance and decided to order it as a side dish to a very nice steak… I HAVE FOUND BRUSSELS SPROUT NIRVANA!
    even this basic recipe is good – I reccomend cut the sprouts in halves, it reduces the cooking time
    and they should indeed be quite crispy and brown on the outside, before they are considered done

  19. #
    Glenda — April 7, 2012 @ 2:10 pm

    I recently
    ate at Maestros (steak house- not sure of the spelling), and my favorite part of the meal were these fabulous caramelized brussel sprouts. I asked how they made them and the waitress gave me a description which matched this recipe.

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  21. #
    David — June 19, 2012 @ 2:36 pm

    Love these! The kids couldn’t stop eating them. I used 6 cloves of garlic and a little more salt & pepper over the top before cooking, Yum!

  22. #
    Jessica Bryant — August 18, 2012 @ 1:49 pm

    These rock! Even my 14 yr old liked them. The leaves that fell off were super crispy and salty. I may peel all of the leaves off and make “brussel sprout chips” next time! (I have done this with Kale and it is excellent!)

    • Christina replied: — August 19th, 2012 @ 10:17 pm

      I know what you mean about those delicious “brussels sprouts chips”, they are so good! I am so happy to hear that you enjoyed the recipe! Thanks so much for letting me know how they turned out for you! 🙂

  23. #
    Heather — November 13, 2012 @ 7:21 pm

    absolutely delicious. First time to ever eat brussel sprouts, they were yummy

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