Roasted Brussels Sprouts with Garlic and lemon are perfectly charred to crispy perfection and are my favorite easy side dish! These marinated Brussel Sprouts are simply cooked on a sheet pan for quick and easy clean-up. This recipe is vegan, vegetarian, gluten-free, low carb, and keto!
Roasted Brussels Sprouts with Garlic and Lemon
Roasted Brussels Sprouts with Garlic and Lemon is simply THE best easy side dish to make for so many occasions. These marinated brussel 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 oven-roasted to perfection on a sheet pan for an easy side dish you can't miss. The result is a perfectly flavors sprout that's tender, yet still a bit firm and full of flavor.
This is one of those recipes I make again and again. It's easy enough for a weekday dinner with the boys but fancy enough for a weekend meal or even dinner party.
I know brussels sprouts have a bad reputation BUT if you make them this way you will totally love them. They are nothing like the boiled brussels sprouts you might have had in the past. If you are still a brussels sprouts hater, you have got to hear me out because this recipe will make you a convert.
Why You'll Love these Roasted Brussels Sprouts with Garlic...
- These Roasted Brussels Sprouts with garlic could not be easier to make. You just toss the sprouts in olive oil, lemon, and garlic. It makes a quick marinade and gives the sprouts lots of flavors.
- These marinaded brussels sprouts have LOTS of flavor.
- If you are making them ahead of time I like to put all the ingredients in a ziplock bag and then when it's time for dinner just pop them on a foil-lined sheet pan. It makes for a side dish with minimal fuss or clean-up.
- They are super healthy. Brussels sprouts are high in vitamins, fiber, minerals, and antioxidants. They are a fabulous vegetable to enjoy on a regular basis. They even have vitamin C and vitamin A. This recipe is naturally gluten free, vegan, vegetarian, low carb, AND keto. They are super low in cholesterol too.
- That gorgeous char!
This Roasted Brussels Sprouts with Garlic and Lemon recipe only takes a handful of ingredients including the marinade ingredients.
- Brussels Sprouts: Cut them in half or quarters depending on how big they are. If there are any blemishes on the outer leaves or outside leaves you can trim them off as well. I also like the cut off the very end of the stem.
- Olive Oil: Olive Oil pairs perfectly with roasted vegetables and is a healthy fat. I only use 2 teaspoons of olive oil in my recipe instead of a whole tablespoon. This is my favorite multi-purpose Olive Oil.
- Garlic Powder: You could use fresh garlic but I like the way garlic powder spreads the flavor evenly over the entire recipe. It gives the recipe a lot of garlic flavor without a lot of fuss.
- Lemon: Lemon brightens up the flavor of the side dish.
- Salt & Pepper: You'll need to generously salt and pepper these to taste. I like using fresh cracked black pepper!
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 to a hot 450 degrees.
- Toss the Brussels sprouts in olive oil, lemon, garlic powder, salt, and pepper. If you are prepping them ahead of time put them in a ziplock bag to let them marinate.
- Line a baking sheet with foil and spray it with cooking spray. Toss the brussels sprouts on the tray. Space them out evenly so they have enough room to cook.
- Roast on high heat - 450 degrees - for 20 to 30 minutes.
- These brussels sprouts are best served right out of the oven. They have the best texture. Serve immediately alone or with a garnish of parsley.
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.
I love this Roasted Brussels Sprouts with Garlic recipe as written, but here are some fun ways to mix it up.
- Use fresh cloves garlic instead of garlic powder.
- If you really like lemon, add some fresh lemon zest!
- Add Italian Seasoning or Herbs de Provence.
- Sprinkle parmesan cheese on top.
- Add a drizzle of balsamic glaze or balsamic vinegar on top after baking.
How do you store leftovers?
Store any leftovers in an airtight container in the fridge for up to five days.
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. They are also pretty on the inside.
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.
The other trick is to make sure the brussels sprouts are spaced out evenly on the pan with space between them. If they are too close together or piled on the pan they will steam and not roast. That's also the trick to get them crispy.
Should I blanch my brussel sprouts before roasting?
I do not blanch my brussel sprouts before cooking. I don't think it's necessary as they cook quickly in the oven. I like the slightly crisp center.
Marinated Brussels Sprouts are the BEST Brussels Sprouts!
Look at these marinated brussels sprouts! They are vegetable perfection. I make these Roasted Brussels Sprouts with Garlic 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 are great for a weekday meal.
Make sure to give them a try and let me know what you think.
Serve it With:
- Pesto Salmon
- Balsamic Salmon
- BBQ Shrimp
- Portobello Mushroom Steak
- Everything Bagel Salmon
- Crab Stuffed Mushrooms
More Roasted Brussels Sprouts Recipes:
- Maple Cranberry Brussels Sprouts
- Roasted Brussels Sprouts with Sweet Potatoes
- Roasted Brussels Sprouts with Butternut Squash
- 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
- ½ lemon, juiced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ 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 halfway 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.
- Store any leftovers in an airtight container in the fridge for up to five days.
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