Crispy, crunchy, roasted Brussels sprouts with garlic are the perfect anytime side dish. Just 3 ingredients, and ready in 35 minutes!
This dish is always on rotation in my house as a go-to recipe 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.
One of the main reasons I love roasted Brussels sprouts so much is that they become crispy and crunchy on the outside while turning caramelized and tender on the inside, and this recipe places them front and center.
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. 😉
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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 anti-oxidants, which makes them incredibly healthy.
- 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, I recommend using fresh garlic to get that nice pop of flavor. You can use garlic powder if you are in a pinch, but it won't be quite as fresh-tasting.
- 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.
🔪 How To Make This Recipe
*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.
💬 Frequently Asked Questions
Serve vegan Brussels sprouts as a side accompaniment to impossible burger meatballs, vegan pumpkin risotto, texas toast sloppy joes (vegan), creamy pea pesto fettuccine, 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 with Garlic
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.
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
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
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!