Oven Roasted Garlic Brussels Sprouts
Crisp-tender Brussels sprouts roasted with garlic and olive oil, finished with a bright squeeze of lemon and a sprinkle of Parmesan. A simple, garlicky side that goes with almost anything.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp finely grated Parmesan cheese optional
- 0.25 tsp crushed red pepper flakes optional, for a little heat
Instructions
Preparation Steps
- Heat oven to 425°F. Place a rimmed baking sheet on the middle rack while it heats.
- Trim stems, remove any tough outer leaves, and halve the Brussels sprouts. Pat them very dry.
- Toss sprouts with olive oil, garlic, salt, and pepper in a large bowl until coated.
- Spread sprouts on the hot baking sheet, cut sides down, in a single layer.
- Roast 15 minutes. Stir and roast 7–10 minutes more, until browned and tender.
- Finish with lemon juice. Toss with Parmesan and red pepper flakes if using, then serve hot.
Notes
Variation: Swap the lemon juice for 2 tsp balsamic vinegar or a drizzle of balsamic glaze. For extra crunch, roast a handful of panko with a teaspoon of oil during the last 3 minutes. Leftovers reheat well in a 400°F oven for 6–8 minutes or in an air fryer for 3–4 minutes.
This recipe is an original creation inspired by classic Oven Roasted Garlic Brussels Sprouts flavors. All ingredient ratios and instructions are independently developed.