Roasted Brussel Sprouts with garlic are perfectly tender and flavorful, not mushy. Make this crispy brussel sprouts recipe for your family tonight.
Roasted Brussel Sprouts with Garlic
There are so many fresh vegetables in the garden and at farmer’s markets right now that I have been looking for a few new ways to prepare them.
I’ve shared quite a few of my favorites here for you to enjoy.
Have you had a chance to try my Grilled Zucchini? It’s one of my favorite ways to use up extra zucchini from the garden.
Summer Vegetable Salad with a tangy basil vinaigrette is very easy to make and bursting with summer flavor!
If you like garlic as much as I do, this Garlic Roasted Broccoli is a simple recipe with a deep caramelized flavor, unlike any other cooking method. You could even add them to this roasted garlic chicken.
How to Make Crispy Brussel Sprouts
While there are many different ways to prepare Brussel sprouts, if you’re wondering how to make crispy Brussel sprouts, I have a few simple tips for you to follow.
The secret to my recipe is to drizzle olive oil over the Brussel sprouts before roasting them in the oven.
Some people prefer to add a dash of balsamic vinegar while cooking as well.
These roasted Brussel sprouts with garlic come out perfectly crispy every time.
This recipe is great with bacon too!
Just cut up about 8 slices of thick, cooked bacon and toss them with the veggies. It truly takes this recipe over the top!
Crispy Brussel Sprouts FAQs
The first step is to pick over the Brussel sprouts and remove any of the outer leaves that are discolored or wilted.
The leaves should be firm and bright green in color. Then, put the Brussel sprouts in a bowl filled with room temperature water.
The water should just cover them completely. Let them soak for about 10 minutes.
Then pour them into a strainer in the sink and rinse them with fresh lukewarm water. Now, you’re ready to cook.
If you overcook your garlic Brussel sprouts, they will become soggy. This is because overcooked cabbage and Brussel sprouts release sulfur which makes them mushy.
To prevent this, be sure not to overcook them. They should be firm and have a mild flavor.
But, it is better if you follow the crispy roasted Brussel sprouts recipe exactly and don’t overcook them.
If you do find that you’ve overcooked your sprouts, you can easily make them crispy again! Just drizzle them with a little bit of olive oil and make sure they are completely coated.
Add a little bit of salt and pepper before you bake your roasted brussel sprouts with garlic. Cook them at 425°F until the outside is caramelized.
This will give them a slightly crispy texture.
You can make this recipe from frozen Brussel sprouts, provided they were not overcooked to begin with. Just thaw them in the refrigerator and allow them to drain completely.
Then, proceed with the garlic roasted brussel sprouts recipe as it’s written. I really prefer the way they taste when I use fresh Brussel sprouts.
Brussel sprouts are an acquired taste for many people. If you want to make them taste better, be sure that you season them while they cook.
You can also try adding a little bit of brown sugar while you are cooking them. Or, add something spicy to them if you prefer, like red pepper and Dijon mustard.
You can also add Parmesan cheese or your favorite cream sauce. Just think about your favorite flavors and add those.
With love, from our simple kitchen to yours.
Other Delicious Sides
Roasted Brussel Sprouts with Garlic + Video
- 2 pounds fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
- 6 garlic cloves, rough chopped
- 1 medium red onion, sliced
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- Preheat oven to 450°F. Line a baking sheet with aluminum foil.
- Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2013, updated and republished February 2023
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