Roasted Brussels Sprouts with Garlic are perfectly charred to crispy perfection and are my favorite easy side dish! This BEST Lemon Garlic Oven Roasted Brussels Sprouts recipe features a touch of citrus and is simply cooked on a sheet pan for quick and easy clean up.
I’ve got a pretty fabulous recipe today! These Brussels Sprouts are super tasty and by far my favorite easy to throw together side dish. These sprouts feature lemon, garlic, and olive oil. They are roasted to perfection on a sheet pan for an easy side dish you can’t miss. If you are still a brussels sprouts hater, you have got to hear me out because this recipe will make you a convert.
Why these Roasted Brussels Sprouts with garlic are a winner…
These Roasted Brussels Sprouts with garlic could not be easier to make. You just toss the sprouts in olive oil, lemon, and garlic. If you are making them ahead of time I like to put all the ingredients in a ziplock bag and them when it’s time for dinner I can just pop them onto a sheet pan. I, of course, use foil, because who likes cleaning up that thing?
Ingredients in Roasted Brussels Sprouts with Garlic
This recipe only takes a handful of ingredients.
- Brussels Sprouts: Cut them in half or quarters depending on how big they are.
- Olive Oil: Olive Oil pairs perfectly with roasted vegetables and is a healthy fat.
- Garlic Powder: You could use fresh garlic but I like the way garlic powder spreads the flavor evenly.
- Lemon: Lemon brightens up the flavor of the side dish.
You also generously salt and pepper these to taste.
How to Make Brussels Sprouts
Curious how to make Roasted Brussels Sprouts with Garlic? I roast them at a high heat so they will purposefully get that gorgeous char… because that’s where the magic happens. The Hubs HATES burnt food… he will not even eat toast with a little bit of dark brown… but LOVES these nearly charred sprouts. I purposefully let them stay in the oven just long enough to almost caramelize. The nearly charred parts are actually my favorite.
- Line a sheet pan with foil and pre-heat the oven.
- Toss the Brussels sprouts in the olive oil, lemon, garlic powder, salt, and pepper.
- Roast on high heat – 450 degrees – for 20 to 30 minutes.
You can either toss the sprouts in a bowl or put them in a ziplock bag in the fridge if you want to prep them ahead of time.
Look at these! They are vegetable perfection. I make this side dish a few times a month. I think it is fast enough for weekday dinners but fancy enough for even a dinner party.
I promise they will make sprouts lovers out of haters!
This is also a perfect healthy side dish! A serving is only 60 calories which is great for a weekday meal.
Should you cut Brussels sprouts in half before roasting?
While you don’t have to cut the sprouts in half, I like to cut mine as it makes them cook faster and they are easier to eat that way.
Why are my roasted Brussels sprouts mushy?
When overcooked, Brussels sprouts will turn mushy. Watch the sprouts carefully to make sure they don’t get overcooked or burnt.
Make sure to give them a try and let me know what you think.
More brussels sprouts recipes to try…
- Maple Cranberry Brussels Sprouts
- Roasted Brussels Sprouts with Sweet Potatoes
- 3 Ingredient Roasted Teriyaki Brussels Sprouts
- Garlic Dill Salmon & Brussels Sprouts One Pan Meal
Roasted Brussels Sprouts with Garlic
- 12 ounces brussels sprouts, about 4 cups
- 2 teaspoons olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- cooking spray
- Preheat oven to 450 degrees and spray a foil lined cookie sheet with cooking spray.
- Cut the sprouts in half.
- In a large bowl mix together the brussels sprouts, olive oil, lemon juice, garlic, salt and pepper or if prepping ahead of time but the sprouts in a large ziplock bag.
- Put the sprouts on the cookie sheet.
- Roast for 20-30 minutes, flipping each sprout with tongs half way through.
- Prepare this in the morning and put the ziplock in the fridge. It will be ready to cook when you get home from work. The smaller the sprout, the shorter the cooking time, closer to 20 minutes. Larger spouts will take closer to 30 minutes. Watch the small ones carefully so they don't get too burnt.
- While you don't have to cut the sprouts in half, I like to cut mine as it makes them cook faster and they are easier to eat that way.
- When overcooked, Brussels sprouts will turn mushy. Watch the sprouts carefully to make sure they don't get overcooked or burnt.
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