Transform your side dish game with these incredibly crispy, oven-roasted Brussels sprouts! Baked to perfection on a single sheet pan, they boast a delightful char, infused with the rich flavors of olive oil, tangy balsamic vinegar, and aromatic roasted garlic. For an extra layer of savory indulgence, feel free to toss in some crumbled bacon or a generous sprinkle of Parmesan cheese. This recipe is not just simple; it’s a guaranteed crowd-plepleaser, making even the most skeptical eaters fall in love with this versatile vegetable.
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Table of Contents
The Appeal of Roasted Brussels Sprouts: Taste & Texture
Brussels sprouts often evoke strong opinions, falling into the “love them or hate them” category. These miniature members of the brassica family, closely related to cabbage and kale, share a similar, sometimes bitter, flavor profile. If you’re not a fan of cabbage, you might initially be hesitant about Brussels sprouts. However, their unique taste, especially when roasted, can be surprisingly delightful and convert even the staunchest skeptics.
The key to transforming Brussels sprouts from a potentially bitter vegetable into a culinary delight lies in the preparation method. Roasting them at a high temperature brings out their natural sweetness, creating a tender interior and wonderfully crispy, charred outer leaves. This caramelization process is essential for achieving that irresistible flavor and texture. The bitterness often associated with raw or improperly cooked sprouts is significantly mellowed, making them far more palatable.
To further enhance their appeal, Brussels sprouts are frequently paired with ingredients that complement their earthy notes and help cut through any lingering bitterness. Bacon, with its salty, smoky crispness, is a classic accompaniment, adding a depth of flavor that marries beautifully with the sprouts. Similarly, balsamic vinegar is a popular choice for a reason; its sweet and tangy acidity provides a perfect counterpoint to the sprouts’ inherent bitterness, balancing the flavors and elevating the dish. The addition of roasted garlic, as featured in this recipe, introduces a sweet, mellow, and deeply aromatic element that ties everything together, creating a truly irresistible side dish.
Mastering Garlic Flavor: Roasted vs. Fresh
The type of garlic you choose can significantly impact the final flavor profile of your roasted Brussels sprouts. While fresh, minced garlic offers a sharp, pungent kick, roasted garlic provides a distinctly different and often preferred experience for this particular dish.
Roasted garlic undergoes a magical transformation in the oven. The cloves soften and caramelize, losing their raw bite and developing an incredibly sweet, mellow, and intensely aromatic flavor. This sweetness is particularly effective at counteracting the natural bitterness of Brussels sprouts, creating a harmonious balance. For this recipe, we highly recommend using about four cloves of roasted garlic to impart that deep, rich, and slightly sweet garlic essence.
If you don’t have roasted garlic on hand, you can easily make Air Fryer Roasted Garlic or roast it in your regular oven. Simply toss whole, unpeeled garlic cloves with a little olive oil, wrap them in foil, and bake at 400°F (200°C) for 30-40 minutes until soft. Once cooled, simply squeeze the soft pulp out of their skins.
Alternatively, if time is short, fresh minced garlic works well, though you might want to adjust the quantity to taste, as its flavor is more potent. Start with 1-2 cloves. For an even quicker option, a ¼ to ½ teaspoon of garlic powder can be used, distributing the flavor evenly. Remember, the goal is to enhance, not overpower, the natural taste of the Brussels sprouts.
How to Prepare Perfect Garlic Roasted Brussels Sprouts
Achieving perfectly crispy and tender roasted Brussels sprouts is a straightforward process that yields incredibly delicious results. The key is in proper preparation and baking technique. Follow these simple steps for a mouthwatering side dish:
- **Preheat Your Oven:** Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving that desirable char and crispy texture on the sprouts.
- **Prepare Your Sheet Pan:** Lightly spray a large, rimmed sheet pan with cooking oil spray or drizzle with olive oil. A properly greased pan prevents sticking and aids in the caramelization process. Ensure you use a large enough pan so the sprouts can spread out in a single layer without crowding. Crowding will steam the vegetables instead of roasting them, resulting in a soft rather than crispy texture.
- **Prep the Brussels Sprouts:** Start with fresh, firm Brussels sprouts. Trim off any tough ends and remove any loose or discolored outer leaves. For optimal roasting, slice each sprout in half lengthwise. Smaller sprouts can be left whole, but halving ensures more surface area for charring and more even cooking. If some sprouts are significantly larger than others, you might quarter the larger ones to promote uniform cooking.
- **Season Generously:** In a large bowl, combine the halved Brussels sprouts with olive oil, balsamic vinegar, the star ingredient—roasted garlic (or your chosen garlic substitute), and a generous seasoning of salt and freshly ground black pepper. Toss everything together thoroughly, ensuring each sprout half is well-coated with the oil and seasonings. This even coating is vital for flavor distribution and crispiness.
- **Arrange on the Sheet Pan:** Spread the seasoned Brussels sprouts in a single layer on the prepared sheet pan. Avoid overcrowding the pan; if necessary, use two sheet pans. The more space each sprout has, the better it will roast and crisp up.
- **Bake to Perfection:** Transfer the sheet pan to your preheated oven and bake for 20-30 minutes. The exact baking time may vary depending on your oven and the size of your sprouts. Keep an eye on them; you’re looking for tender interiors and beautifully crisp, charred edges. A little bit of char adds immense flavor and texture. You can toss them halfway through baking for more even browning, but it’s not strictly necessary for crispiness if they’re spread out well.
Choosing the Right Sheet Pan for Roasting
The type of sheet pan you use for roasting vegetables, especially Brussels sprouts, can significantly impact the outcome of your dish. A high-quality sheet pan promotes even cooking and proper browning, leading to that coveted crispy texture.
We highly recommend using a warp-resistant sheet pan. These pans are typically made from heavier gauge aluminum or stainless steel, which helps them maintain their shape even at high oven temperatures. Cheaper, thinner pans can warp or twist when exposed to heat, leading to uneven cooking – some sprouts might burn while others remain undercooked.
Beyond warp resistance, consider the size of your sheet pan. A “half-sheet” pan (approximately 18×13 inches) is ideal for most recipes, providing ample space for vegetables to spread out in a single layer. This prevents overcrowding, which is crucial for roasting. When vegetables are too close together, they release moisture, creating steam and resulting in soggy rather than crispy results.
Material also plays a role. Aluminum sheet pans are excellent conductors of heat, ensuring efficient and even roasting. Opt for a light-colored pan, as darker pans can sometimes cause excessive browning or burning, particularly on the bottom of the vegetables. While parchment paper can be used for easy cleanup, for maximum char and crispiness, roasting directly on a lightly oiled pan often yields superior results. However, if you prefer less char or easier cleanup, parchment paper is a good alternative.
Creative Seasoning and Flavor Variations
While the classic olive oil, balsamic, and garlic combination is undeniably delicious, Brussels sprouts are incredibly versatile and can be seasoned in countless ways to suit any palate or meal. Don’t be afraid to experiment and make this recipe your own!
- **Bacon:** Crisp up some chopped bacon before roasting the sprouts, then toss them together, or sprinkle crumbled bacon on top after baking for a smoky, salty crunch. The rendered bacon fat can also be used to roast the sprouts for extra flavor.
- **Parmesan Cheese:** A generous sprinkle of grated Parmesan cheese during the last few minutes of roasting creates a savory, cheesy crust that is absolutely addictive.
- **Homemade Ranch Seasoning:** For a zesty, herbaceous twist, toss your sprouts with a tablespoon or two of homemade ranch seasoning before roasting. It adds a delightful savory depth.
- **Homemade BBQ Seasoning and Rub:** A sweet and smoky BBQ rub can give your Brussels sprouts a surprising, finger-licking flavor. Great for pairing with grilled meats.
- **Lemon Pepper:** The bright, citrusy kick of lemon pepper adds a refreshing zest that complements the earthy sprouts beautifully.
- **Dijon Mustard:** Whisk a teaspoon of Dijon mustard into your olive oil and balsamic mixture for a tangy, pungent flavor that cuts through richness.
- **Dry White Wine:** A splash of dry white wine, like Sauvignon Blanc, can be added to the roasting pan for a sophisticated, aromatic touch. It will evaporate, leaving behind a subtle fruity note.
- **Apple Cider Vinegar:** As an alternative to balsamic, apple cider vinegar offers a sharper, fruitier tang that works wonderfully.
- **Maple Syrup or Honey:** For a hint of sweetness, drizzle a teaspoon of maple syrup or honey over the sprouts before roasting. This creates a delicious caramelized glaze.
- **Salad Dressing:** After roasting, toss the warm sprouts with your favorite creamy or vinaigrette-based salad dressing for a quick and flavorful finish.
- **Red Onions or Shallots:** Thinly sliced red onions or shallots roasted alongside the sprouts add a sweet, pungent flavor and soften beautifully.
- **Dried Cranberries:** Stir in some dried cranberries after roasting for bursts of tart sweetness and a chewy texture.
- **Nuts:** Toasted pecans, walnuts, or almonds added during the last few minutes of roasting, or sprinkled on top, provide a lovely crunch and nutty flavor.
- **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the seasoning mix for those who enjoy a little heat.
Storing and Reheating Leftover Brussels Sprouts
Having leftover roasted Brussels sprouts is a wonderful thing, as they can be repurposed into various meals or simply enjoyed again. Proper storage and reheating techniques are key to maintaining their delicious flavor and texture.
To store leftovers, allow the roasted Brussels sprouts to cool completely to room temperature. This prevents condensation from building up inside the container, which can lead to sogginess. Once cooled, transfer them to an airtight container and store them in the refrigerator. They will remain fresh and flavorful for up to 4 days.
When it comes to reheating, the goal is to revive their crispiness without overcooking them. Microwaving is generally not recommended, as it tends to make them soft and watery. Instead, opt for methods that mimic the original roasting process:
- **Stovetop Skillet:** This is one of the best ways to reheat Brussels sprouts for a crispy finish. Heat a small amount of olive oil or butter in a skillet over medium-high heat. Add the leftover sprouts in a single layer and sauté for 5-7 minutes, tossing occasionally, until they are heated through and have re-crisped on the edges.
- **Air Fryer:** The air fryer is another excellent option for quick and crispy reheating. Place the sprouts in a single layer in the air fryer basket (you may need to do this in batches). Air fry at 350°F (175°C) for 3-5 minutes, shaking the basket halfway through, until hot and crispy.
- **Oven:** For larger batches, the oven is ideal. Spread the Brussels sprouts in a single layer on a baking sheet. Reheat in an oven preheated to 350°F (175°C) for 8-12 minutes, or until thoroughly warmed and the edges are crisp again.
Regardless of the method, avoid reheating for too long, as this can dry them out or make them overly soft.
Freezing Brussels Sprouts for Future Meals
Brussels sprouts are a fantastic vegetable to freeze, allowing you to enjoy their convenience and nutritional benefits year-round. Freezing them properly ensures they maintain their texture and flavor when you’re ready to use them.
To freeze freshly prepared (but not yet cooked) Brussels sprouts:
- **Clean and Trim:** Wash the sprouts thoroughly, trim the tough ends, and remove any yellow or damaged outer leaves.
- **Blanch:** Blanching is crucial for preserving color, flavor, and texture. Boil a large pot of water. Add the trimmed whole or halved Brussels sprouts and blanch for 3-5 minutes (3 minutes for small, 5 for large).
- **Ice Bath:** Immediately transfer the blanched sprouts to an ice bath to stop the cooking process.
- **Dry Thoroughly:** Once cooled, drain well and pat them completely dry. Excess moisture can lead to ice crystals and freezer burn.
- **Flash Freeze:** Spread the dry sprouts in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for 1-2 hours until the sprouts are solid. This step prevents them from clumping together.
- **Package:** Transfer the flash-frozen sprouts to freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn.
These frozen raw Brussels sprouts can be stored for 9 months to a year. When you’re ready to cook, you can roast them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the refrigerator first.
If you have already roasted Brussels sprouts that you wish to freeze, the process is slightly different. Allow them to cool completely. Then, flash freeze them on a baking sheet before transferring them to an airtight freezer bag or container. They will maintain their quality for about 2-3 months. When reheating, it’s best to do so in the oven or air fryer from frozen to help regain some crispiness, though the texture may be slightly softer than freshly roasted sprouts.
Ideal Main Dish Pairings
Roasted Brussels sprouts with garlic and balsamic are a versatile side dish that complements a wide array of main courses. Their savory, slightly tangy flavor and satisfying texture make them an excellent accompaniment to both rich meats and lighter fare. Here are some ideal main dish pairings that truly shine alongside these delicious sprouts:
- Air Fryer Spatchcock Chicken: The crispy skin and juicy meat of a spatchcock chicken find a perfect partner in the charred tenderness of these Brussels sprouts, creating a balanced and hearty meal.
- Jerk Chicken Thighs: The bold, spicy flavors of jerk chicken are wonderfully tempered and complemented by the earthy, sweet notes of roasted Brussels sprouts, adding a refreshing contrast.
- Crab and Parmesan Stuffed Salmon: The rich, delicate flavors of seafood, like a decadent crab-stuffed salmon, are beautifully enhanced by the simple yet flavorful roasted sprouts, providing a grounding vegetable element.
- Low Carb Stuffed Chicken: For a wholesome and satisfying low-carb meal, these sprouts are an excellent choice alongside a creamy, spinach-stuffed chicken, keeping the meal light yet fulfilling.
- Red Lobster Garlic Shrimp Scampi: Double down on the garlic goodness! The garlicky shrimp scampi and garlic-roasted Brussels sprouts create an aromatic feast that’s bursting with flavor.
- Steak Stir Fry: While a stir-fry usually comes with its own vegetables, serving these roasted sprouts on the side offers a different texture and deeper flavor dimension, especially if you prefer a simpler stir-fry.
- **Roasted Pork Loin:** The robust flavor of roasted pork loin is a classic match for Brussels sprouts, with the balsamic cutting through the richness of the meat.
- **Pan-Seared Scallops:** For an elegant meal, the sweetness of pan-seared scallops pairs beautifully with the slightly bitter and sweet roasted sprouts.
- **Grilled Halloumi or Tofu:** For a vegetarian option, grilled halloumi or marinated tofu provide a savory protein that works harmoniously with the seasoned sprouts.
No matter your main course, these garlic roasted Brussels sprouts are sure to be a welcome and delicious addition to your plate.
More Delicious Side Dish Vegetable Recipes
If you’re looking to expand your repertoire of delectable vegetable side dishes, here are some other fantastic recipes that will complement any meal and add variety to your table:
- Roasted Ranch Potatoes: Crispy, flavorful potatoes tossed in a zesty ranch seasoning, perfect for a comforting side.
- Southern Fried Cabbage: A quick and flavorful take on a classic, with tender cabbage sautéed to perfection.
- Southern Cooked Cabbage: A deeply flavored, slow-cooked cabbage dish that’s a staple in Southern comfort food.
- Mashed Sweet Potatoes: Creamy and naturally sweet, this alternative to traditional mashed potatoes is both delicious and nutritious.
- Creamy Ranch Mashed Potatoes: Elevate your mashed potatoes with the irresistible tang and herbs of ranch seasoning.
- Air Fryer Green Beans: Get perfectly crisp-tender green beans with minimal oil in your air fryer.
- Foil Packed Grilled Asparagus: Tender, smoky asparagus cooked in a foil packet on the grill, an easy and flavorful method.
- Steakhouse Creamed Spinach: Indulge in a rich, creamy, and utterly delicious side that rivals any high-end steakhouse.
Roasted Brussels Sprouts with Garlic
By Brandi Crawford
These crispy oven roasted Brussels sprouts are baked on a sheet pan with olive oil, balsamic vinegar, and roasted garlic. Feel free to sprinkle in bacon and Parmesan for added flavor!
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Equipment
- Sheet Pan
Ingredients
- 1 ½ pounds brussels sprouts Sliced in half.
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 4 roasted garlic cloves You can use fresh garlic or garlic powder. See notes.
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Spray a sheet pan with cooking oil spray or olive oil.
- In a large bowl, combine the halved Brussels sprouts with olive oil, balsamic vinegar, garlic, salt, and pepper to taste. Toss to ensure everything is evenly coated.
- Spread the seasoned Brussels sprouts on the sheet pan in a single layer, ensuring not to overcrowd the pan for best crispiness.
- Bake for 20-30 minutes, or until the Brussels sprouts are crisp on the edges and tender at the center.
Video
For a visual guide on preparing these delicious Brussels sprouts, please check out our cooking video on our YouTube channel!
Notes
I typically don’t use parchment paper when roasting Brussels sprouts because I prefer to achieve a slight char on my vegetables, which contributes greatly to their flavor and texture. However, feel free to use parchment paper if you prefer easier cleanup or less intense charring.
For a quicker preparation, Brussels sprouts can also be prepared in an air fryer. Air fry at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through, until they reach your desired crispiness.
Nutrition
Serving: 6 ounces
Calories: 90 kcal
Carbohydrates: 3g
Protein: 5g
Fat: 3.5g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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