These gorgeously charred Roasted Brussels Sprouts with Garlic are my favorite easy side dish!
I’ve got a pretty fabulous recipe today! My roasted brussels sprouts with garlic are super tasty and by far my favorite easy to throw together side dish. 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?
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.
Look at these! They are vegetable perfection.
I make these Roasted Brussels Sprouts with garlic a few times a month. I think they are fast enough for weekday dinners but fancy enough for even a dinner party.
I promise they will make sprouts lovers out of haters!
Make sure to give them a try and let me know what you think.
These perfectly cooked Roasted Brussels Sprouts with garlic are the perfect side dish for any occasion.
- 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.
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Tomorrow I’ll be back with a delicious Cannoli Strawberry!
Brussels sprouts… love them or hate them?