Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts have become a staple in our home, and for good reason! Initially, Brussels sprouts were met with a bit of skepticism around our dinner table, especially from the younger members of the family. However, this recipe, with its incredibly simple yet transformative method of roasting with garlic, has completely changed their perception. Now, instead of wrinkled noses, I get requests for seconds, and even thirds! The crispy, caramelized edges, the tender inside, and that irresistible garlicky aroma make these roasted Brussels sprouts an absolute winner. It’s a side dish that’s healthy, flavorful, and surprisingly easy to prepare, making it perfect for busy weeknights or elegant holiday gatherings. Trust me, if you think you don’t like Brussels sprouts, this recipe will make you reconsider. It’s a game-changer!

Ingredients

• Fresh Brussels Sprouts: 2 pounds, look for firm, bright green sprouts, ideally similar in size for even roasting. Smaller sprouts tend to be sweeter and more tender.
• Fresh Garlic: 6-8 cloves, adjust to your garlic preference. Freshly minced garlic provides the best robust flavor that infuses into the Brussels sprouts during roasting.
• Extra Virgin Olive Oil: ¼ cup, a good quality olive oil is crucial for flavor and helps the Brussels sprouts crisp up beautifully in the oven. It also aids in even cooking and prevents sticking.
• Sea Salt or Kosher Salt: 1 teaspoon, salt enhances the natural flavors of the Brussels sprouts and garlic. Kosher salt or sea salt are preferred for their pure taste.
• Freshly Ground Black Pepper: ½ teaspoon, freshly ground black pepper adds a subtle warmth and depth of flavor. Adjust to taste.
• Optional: Red Pepper Flakes: ¼ teaspoon (or more to taste), for a touch of heat. Red pepper flakes add a pleasant kick that complements the garlic and Brussels sprouts.

Instructions

1. Preheat Your Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high temperature is essential for achieving perfectly roasted, crispy Brussels sprouts. While the oven is preheating, prepare a large baking sheet. For easy cleanup and to prevent sticking, you can line the baking sheet with parchment paper or aluminum foil. If using foil, lightly grease it with olive oil or cooking spray to ensure the sprouts don’t stick. Using a large baking sheet is important to avoid overcrowding, which can steam the Brussels sprouts instead of roasting them properly.
2. Wash and Trim the Brussels Sprouts: Thoroughly wash the Brussels sprouts under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Drying is important because excess moisture can hinder browning and crisping. Next, trim the ends of the Brussels sprouts. Use a sharp knife to cut off the very bottom of the stem end, just enough to remove the tough, dry part. Also, remove any yellow or wilted outer leaves. For larger Brussels sprouts, it’s recommended to halve or even quarter them lengthwise through the core. This ensures they cook evenly and become tender throughout. Smaller sprouts can be left whole, but halving them will increase the surface area for browning and flavor absorption.
3. Prepare the Garlic and Olive Oil Mixture: Peel the garlic cloves and mince them finely. You can use a garlic press, a sharp knife, or a microplane for mincing. Freshly minced garlic is key for maximizing flavor. In a large bowl, combine the minced garlic and olive oil. This garlic-infused oil will be the base for flavoring and roasting the Brussels sprouts. Let the garlic sit in the oil for a few minutes to allow its flavors to infuse into the oil. This step enhances the garlic flavor throughout the dish.
4. Toss Brussels Sprouts with Garlic Oil and Seasoning: Add the trimmed and halved (or whole) Brussels sprouts to the bowl with the garlic-infused olive oil. Using your hands or tongs, toss the Brussels sprouts thoroughly to ensure they are evenly coated with the oil and garlic. Make sure every sprout is glistening with the mixture. Once coated, season generously with salt, freshly ground black pepper, and red pepper flakes (if using). Again, toss everything to distribute the seasonings evenly. Taste a sprout and adjust seasoning as needed. Don’t be shy with the salt and pepper, as they are crucial for bringing out the best flavors.
5. Arrange Brussels Sprouts on the Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. It is crucial to avoid overcrowding. If the baking sheet is too crowded, the Brussels sprouts will steam instead of roast, resulting in soggy, not crispy, sprouts. If necessary, use two baking sheets to ensure they are spread out in a single layer. Arrange them cut-side down if halved for better caramelization and browning.
6. Roast in the Preheat Oven: Place the baking sheet in the preheated oven and roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven and, using tongs or a spatula, flip the Brussels sprouts. Flipping ensures even cooking and browning on all sides. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the Brussels sprouts are tender when pierced with a fork and beautifully browned and crispy around the edges. The total roasting time will vary depending on the size of your sprouts and your oven’s performance. Keep an eye on them to prevent burning, especially around the edges.
7. Check for Doneness and Serve Immediately: To check if the Brussels sprouts are done, pierce one with a fork. It should be tender and easily pierced, but still have a slight bite. The edges should be nicely caramelized and crispy. If they are not quite tender enough, return them to the oven for a few more minutes, checking frequently. Once they are perfectly roasted, remove the baking sheet from the oven. Taste one last time and add a pinch more salt or pepper if needed. Serve the Garlic Roasted Brussels Sprouts immediately while they are hot and crispy. The flavors are best when they are freshly roasted.

Nutrition Facts

(Per serving, approximately 1 cup, based on 6 servings and using estimated values)

• Serving Size: Approximately 1 cup (about 140g)
• Calories: Approximately 120-150 kcal (This can vary based on the amount of olive oil absorbed)
• Fiber: 4-5 grams
• Vitamin C: 100-120% Daily Value (DV)
• Vitamin K: 200-250% DV
• Folate (Vitamin B9): 15-20% DV
• Potassium: 8-10% DV

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

Total Time: Approximately 40-45 minutes

• Prep Time: 15 minutes: This includes washing and trimming the Brussels sprouts, mincing the garlic, and tossing everything together with oil and seasonings. This is the active, hands-on time you’ll spend preparing the dish before it goes into the oven. Efficient chopping and organization can help speed up this process.
• Cook Time: 25-30 minutes: This is the time the Brussels sprouts spend roasting in the oven. The initial 15 minutes helps them start to soften, and the subsequent 10-15 minutes after flipping ensures they become tender and crispy. Roasting time can vary slightly depending on your oven and the size of the sprouts.

How to Serve Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts are incredibly versatile and can be served in numerous ways. Their robust flavor and satisfying texture make them a welcome addition to various meals.

• As a Classic Side Dish:
  • Pair with Main Courses: They are a perfect accompaniment to a wide range of main courses, including roasted chicken, grilled salmon, steak, pork tenderloin, or vegetarian options like lentil loaf or stuffed bell peppers.
  • Holiday Tables: Garlic Roasted Brussels Sprouts are a fantastic addition to holiday feasts like Thanksgiving, Christmas, or Easter, offering a healthy and flavorful vegetable option.
  • Weeknight Dinners: Their ease of preparation makes them ideal for simple weeknight dinners as a nutritious and delicious side.
• Incorporated into Salads:
  • Warm Brussels Sprout Salad: Toss warm roasted Brussels sprouts with a vinaigrette dressing, dried cranberries, toasted nuts (like pecans or walnuts), and crumbled cheese (like feta or goat cheese) for a hearty and flavorful warm salad.
  • Cold Brussels Sprout Salad: Allow the roasted sprouts to cool and combine them with shredded kale, quinoa, a lemon-tahini dressing, and sunflower seeds for a refreshing and nutritious cold salad.
• As a Base for Grain Bowls:
  • Buddha Bowls: Create a balanced and satisfying Buddha bowl by placing roasted Brussels sprouts over a bed of cooked grains like quinoa, brown rice, or farro. Add other roasted vegetables, chickpeas, avocado, and a flavorful dressing.
  • Power Bowls: Combine them with other roasted vegetables like sweet potatoes and butternut squash, along with protein sources like grilled tofu or chicken, for a nutrient-dense and filling power bowl.
• Served with Dips and Sauces:
  • Appetizer or Snack: Serve them as a unique appetizer or snack with dipping sauces like creamy garlic aioli, sriracha mayo, hummus, or a balsamic glaze. Their crispy texture and savory flavor make them perfect for dipping.
• In Pasta Dishes:
  • Pasta with Roasted Brussels Sprouts: Toss roasted Brussels sprouts with cooked pasta, garlic, olive oil, Parmesan cheese, and a sprinkle of red pepper flakes for a simple yet flavorful pasta dish.

Additional Tips for Perfect Garlic Roasted Brussels Sprouts

To consistently achieve the best Garlic Roasted Brussels Sprouts, consider these helpful tips:

1. Use Fresh, Firm Brussels Sprouts: Always opt for fresh Brussels sprouts that are firm to the touch and have tightly closed leaves. Avoid sprouts that are soft, yellowing, or have wilted leaves, as these will not roast as well and may have a less desirable flavor.
2. Ensure Sprouts are Dry Before Roasting: After washing and trimming, make sure the Brussels sprouts are thoroughly dry before tossing them with oil and seasonings. Excess moisture will steam the sprouts in the oven, preventing them from becoming crispy. Pat them dry with paper towels or use a salad spinner.
3. Don’t Overcrowd the Baking Sheet: This is crucial for achieving crispy sprouts. Overcrowding the baking sheet will cause the sprouts to steam instead of roast, resulting in a mushy texture. Spread them in a single layer with space between each sprout. If necessary, use two baking sheets or roast in batches.
4. Preheat the Oven Thoroughly: Ensure your oven is fully preheated to the correct temperature (400°F/200°C) before placing the baking sheet inside. A hot oven is essential for quick and even roasting, promoting crispiness and caramelization.
5. Roast at a High Temperature: Roasting Brussels sprouts at a higher temperature (400°F/200°C or even 425°F/220°C for extra crispiness) is key to achieving the desired texture and flavor. High heat encourages browning and caramelization, which enhances their natural sweetness and reduces any potential bitterness.
6. Flip Halfway Through Roasting: Flipping the Brussels sprouts halfway through the roasting process ensures they cook and brown evenly on all sides. This step is important for achieving uniform crispiness and tenderness.
7. Experiment with Additional Seasonings: While garlic, salt, and pepper are classic, feel free to experiment with other seasonings to customize the flavor. Consider adding:
   • Lemon zest or juice: For brightness and acidity.
   • Balsamic vinegar: Drizzled before or after roasting for sweetness and tang.
   • Herbs: Fresh thyme, rosemary, or oregano for an herbaceous note.
   • Spices: Smoked paprika, cumin, or chili powder for warmth and depth.
   • Parmesan cheese (vegetarian option): Grated Parmesan sprinkled on during the last few minutes of roasting for a cheesy, savory crust.
8. Serve Immediately for Best Crispiness: Garlic Roasted Brussels Sprouts are best enjoyed immediately after roasting when they are at their crispiest. While leftovers can be reheated, they will lose some of their initial crispness. If you need to keep them warm for a short period, place them in a warm oven (around 200°F/95°C) on a wire rack to maintain some crispiness.

Frequently Asked Questions (FAQ) about Garlic Roasted Brussels Sprouts

Q1: Why are my roasted Brussels sprouts not crispy?
A: The most common reasons for soggy Brussels sprouts are overcrowding the baking sheet and not ensuring they are dry before roasting. Overcrowding leads to steaming instead of roasting. Make sure to spread them in a single layer and pat them dry thoroughly before tossing with oil. Also, ensure your oven is preheated to a high enough temperature (400°F/200°C or higher).

Q2: Can I use frozen Brussels sprouts for this recipe?
A: Fresh Brussels sprouts are highly recommended for roasting as they yield the best texture and flavor. However, if you must use frozen, thaw them completely and pat them very dry before roasting. Frozen Brussels sprouts tend to retain more moisture, so roasting them may result in a slightly less crispy texture compared to fresh. You might need to roast them for a bit longer to remove excess moisture.

Q3: How do I get rid of the bitterness in Brussels sprouts?
A: Roasting Brussels sprouts at a high temperature helps to caramelize their natural sugars, which reduces bitterness and enhances their sweetness. Proper trimming (removing the tough stem end) and not overcooking them also helps. Some people also find that adding a touch of acidity, like lemon juice or balsamic vinegar, can further balance any bitterness.

Q4: Can I add other vegetables to roast with the Brussels sprouts?
A: Yes, you can roast other vegetables along with Brussels sprouts. Vegetables that roast well together and complement Brussels sprouts include carrots, sweet potatoes, butternut squash, red onions, and bell peppers. Consider adding vegetables with similar roasting times or adding heartier vegetables earlier and quicker-cooking ones later.

Q5: Can I prepare Garlic Roasted Brussels Sprouts ahead of time?
A: For the best texture and crispiness, it’s recommended to roast Brussels sprouts just before serving. However, you can prep ahead by washing, trimming, and halving the sprouts in advance. You can also mince the garlic and have the oil mixture ready. Store the prepped sprouts in an airtight container in the refrigerator for up to a day. When ready to cook, simply toss them with the garlic oil and roast.

Q6: How long do leftover roasted Brussels sprouts last, and how should I reheat them?
A: Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, the best way to regain some crispiness is to spread them out on a baking sheet and reheat them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwaving will make them soggy. You can also reheat them in an air fryer for a few minutes to crisp them up.

Q7: Can I use a different type of oil instead of olive oil?
A: Yes, you can use other high-heat cooking oils like avocado oil, grapeseed oil, or coconut oil as alternatives to olive oil. Olive oil is preferred for its flavor and health benefits, but these other oils will work well for roasting. Avoid oils with low smoke points like butter or flaxseed oil for high-heat roasting.

Q8: What other seasonings can I add to Garlic Roasted Brussels Sprouts besides red pepper flakes?
A: There are many delicious seasoning options! Consider adding:
* Smoked paprika: For a smoky flavor.
* Dried herbs: Thyme, rosemary, oregano, or Italian seasoning.
* Spices: Cumin, coriander, or curry powder for warmth.
* Cheese: Grated Parmesan or Pecorino Romano during the last few minutes of roasting.
* Balsamic glaze: Drizzle after roasting for sweetness and tang.
* Lemon juice: Squeeze fresh lemon juice over them after roasting for brightness.

Enjoy making and savoring these delicious Garlic Roasted Brussels Sprouts! They are a healthy, flavorful, and versatile side dish that is sure to become a favorite in your kitchen.

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