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I have a confession — I was a Brussels sprouts hater for years. The only version I knew growing up was overcooked, watery, and honestly a little sad. But then I discovered what happens when you roast them: they turn golden, crispy at the edges, tender in the middle, and packed with a nutty, slightly sweet flavor that can win over even the skeptics.
This garlic & herb roasted Brussels sprouts recipe is now a must-have on my Thanksgiving table. It’s simple enough for a weeknight dinner but special enough to sit alongside turkey, stuffing, and cranberry sauce at a holiday feast. Best of all, it’s naturally gluten-free and vegan, so everyone can enjoy it.
If you’ve never roasted Brussels sprouts before, this is the recipe to start with. The process is easy, and once you taste them, you might find yourself making them all winter long.
Contents
Why You’ll Love This Recipe
These roasted Brussels sprouts are a lifesaver for busy holiday cooks. You only need a handful of ingredients, and the total cook time is under 30 minutes. The high heat transforms the sprouts into something irresistible, with crispy edges and soft, flavorful centers. And because they’re seasoned simply with garlic and fresh herbs, they complement just about any main dish.
They’re also incredibly versatile — you can tweak the flavors to match your menu, make them ahead to save time, and even serve them as part of a warm salad.
Choosing and Preparing Brussels Sprouts
When shopping, look for sprouts that are small to medium-sized, bright green, and tightly closed. The smaller ones tend to be sweeter and more tender. Avoid any with yellowing leaves or black spots.
Once home, trim off the stem ends and peel away any damaged outer leaves. Then cut each sprout in half lengthwise. This exposes more surface area to the heat, giving you more of those delicious crispy edges.
A sharp chef’s knife like this one — a sturdy, all-purpose kitchen knife — makes prep quick and safe.
Seasoning for Maximum Flavor
In a large mixing bowl, toss the halved sprouts with olive oil, minced garlic, and chopped rosemary or thyme. Fresh herbs give the dish a fragrant, earthy aroma, but you can also use dried herbs if that’s what you have. Season generously with salt and pepper — this simple combination lets the natural flavor of the sprouts shine.
I like to use a large stainless steel mixing bowl because it gives me plenty of space to coat the sprouts evenly without spilling.
Roasting Like a Pro
The key to perfectly roasted Brussels sprouts is high heat and plenty of space on the baking sheet. Preheat your oven to 425°F (220°C) and arrange the sprouts cut-side down in a single layer. This ensures maximum contact with the pan for caramelization.
A heavy-duty baking sheet like this one — a thick, flat metal tray that resists warping — gives you even browning and crisp results.
Roast for 18–20 minutes, flipping halfway through to ensure even cooking. They should be golden-brown with slightly crisp edges when done.
Variations to Try
Once you’ve mastered the basic version, try these twists:
- Parmesan Brussels Sprouts: Sprinkle freshly grated parmesan over the sprouts during the last 5 minutes of roasting.
- Balsamic Glaze: Drizzle balsamic reduction over them just before serving for a sweet-tangy finish.
- Spicy Kick: Add a pinch of red pepper flakes to the seasoning mix for gentle heat.
Make-Ahead and Storage Tips
You can trim and season the sprouts a day ahead — just store them in the fridge in an airtight container until ready to roast. For truly make-ahead cooking, roast them for about 15 minutes, refrigerate, and then finish roasting for 5–7 minutes before serving.
Leftovers keep for up to 3 days in the fridge and reheat beautifully in an oven or air fryer.
Serving Suggestions
These sprouts are incredibly versatile. They pair well with traditional Thanksgiving mains, but also with roasted chicken, grilled salmon, or even as a topping for grain bowls. For a festive touch, toss them with pomegranate seeds before serving.
Garlic & Herb Roasted Brussels Sprouts
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Trim Brussels sprouts and cut in half lengthwise.
- In a mixing bowl, toss sprouts with olive oil, garlic, herbs, salt, and pepper.
- Arrange cut-side down on a baking sheet in a single layer.
- Roast for 18–20 minutes, flipping halfway through, until golden and crisp.
- Serve hot, optionally garnished with extra herbs.
Notes
- Pat sprouts dry before seasoning for extra crispiness.
- Try adding parmesan, balsamic glaze, or red pepper flakes for variation.
- Store leftovers in the fridge for up to 3 days and reheat before serving.
An automated tool is used to calculate nutritional information. Accuracy not guaranteed.
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