These vegan roasted Brussels sprouts with garlic are the perfect anytime side dish. They become crispy and crunchy on the outside while turning caramelized and tender on the inside. Just 3 ingredients, naturally gluten-free, dairy-free, and ready in 35 minutes!
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Roasted Brussels sprouts are always on rotation in my house when I need a quick and easy side, just like kung pao Brussels sprouts. With 3 simple ingredients, it really doesn't get any easier than this.
They're tossed with a few glugs of olive oil, fresh garlic, seasoned with salt and pepper, and then you let your oven do its thing. Good luck avoiding snacking on them like potato chips. 😉
For more roasted vegetable recipes, try my roasted tandoori cauliflower, roasted beet tart, and roasted carrots and green beans!
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⭐️ Why This Recipe Is The Best
- Easy - Toss your ingredients into a bowl and roast for 35 minutes; dinner doesn't get any easier than this.
- Texture - Crunchy, crispy exterior with a tender interior
- Delicious - Garlicky, salty, and caramelized are a tasty way to eat your vegetables!
- Healthy - Naturally gluten-free Brussels sprouts are full of fiber, vitamins, minerals, and antioxidants.
- Versatile - Add a sprinkle of Parmesan, lemon zest, or smoked paprika to change this recipe up each time you make it.
📖 Ingredient Notes
- Brussels Sprouts - I recommend using fresh Brussels sprouts when roasting. You can use frozen, but they won't roast as nicely due to the higher moisture content.
- Garlic - Because this is a simple recipe with very few ingredients, using fresh garlic is best to get that nice pop of flavor.
- Extra-Virgin Olive Oil - Use an olive oil with light, fruity notes. I really like Bertolli brand as my everyday olive oil, as it has a great flavor and is reasonably priced.
📝 Variations & Substitutions
- Vinegar. Add 1 tablespoon of balsamic or red wine vinegar, for a tangy flavor.
- Maple syrup. Add 1 tablespoon of maple syrup for a savory-sweet combination.
- Miso paste. Add 1 tablespoon of miso paste for a deeper, fermented flavor.
- Garlic. You can use garlic powder if you are in a pinch, but it won't be quite as fresh-tasting.
- Combine with crispy sweet potatoes for a heartier side dish.
🔪 Recipe Instructions
*See recipe card below for printable instructions.
Preheat oven to 400 degrees F. Trim the tough ends of your Brussels sprouts, give them a good rinse, and cut in half (if using really large Brussels sprouts, you can cut into thirds or quarters).
Place Brussels sprouts into a medium bowl. Add garlic, olive oil, salt, and pepper and toss until well combined.
Transfer to a baking sheet and spread out evenly. Roast for 35-40 minutes, until crisp on the outside. Serve immediately.
👩🏼🍳 Expert Tips
- Trim sprouts. Be sure to trim the tough stems off the ends of your Brussels sprouts, as well as any leaves that look yellow. Place them in a bowl and give them a good rinse as well.
- Depending on the size of your Brussels sprouts, they can be halved or quartered. If you cut them into smaller sizes, they will roast faster.
- Storage: Place in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- How to reheat: Place on a baking sheet and put in preheated 350 degree F. oven for about 5-7 minutes, until heated through and crispy.
- How to serve Brussels sprouts: Serve as a side dish to main entrees, like lentil sloppy joes, or shallot pasta.
💬 Frequently Asked Questions
Serve them as a side accompaniment to impossible burger meatballs or vegan flatbread pizza.
For tender and crispy Brussels Sprouts, avoid overcrowding on the baking sheet, roast at a high heat, cut in half, and toss in olive oil.
For 1 ½ pounds of halved Brussels sprouts, we roast them for 35-40 minutes at 400 degrees F. They become crispy and crunchy on the outside and tender and caramelized on the inside.
🥕 Related Recipes
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Vegan Roasted Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts, rinsed, trimmed, and halved
- 3 garlic cloves, finely chopped
- 3 Tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Trim the tough ends of your Brussels sprouts, give them a good rinse, and cut in half (if using really large Brussels sprouts, you can cut into thirds or quarters).
- Place Brussels sprouts into a medium bowl. Add garlic, olive oil, salt, and pepper and toss until well combined.
- Transfer to a baking sheet and spread out evenly. Roast for 35-40 minutes, until crisp on the outside. Serve immediately.
Video
Notes
- Trim sprouts. Be sure to trim the tough stems off the ends of your Brussels sprouts, as well as any leaves that look yellow. Place them in a bowl and give them a good rinse as well.
- Depending on the size of your Brussels sprouts, they can be halved or quartered. If you cut them into smaller sizes, they will roast faster.
- Storage: Place in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- How to reheat: Place on a baking sheet and put in preheated 350 degree F. oven for about 5-7 minutes, until heated through and crispy.
Natasha says
I've made these a few times now, so wanted to let you know that they are in rotation in my house. Great brussels sprouts recipe!!
Gastronotherapy says
That is great to hear, Natasha! I make them pretty regularly myself, so I'm glad that they are on rotation in your house as well!
Jodey says
They turned out so nice and crispy - this is a keeper!!
MaryAnne says
So happy to hear that, Jodey! 🙂