I encountered these textured beauties, not that soon, but not too late to develop a love for them. Roasted Brussels Sprouts are easy to make, versatile, and healthy.
They announce the beginning of the cold season and the last summer stories.
One thing I like about Brussels Sprouts is that whoever loves them is ready to get into a conversation about them, and the others don’t even care. There are always tips and tricks to extract everything about these tiny but potent veggies for us, who love them.
These Roasted Brussel Sprouts with garlic are easy to make in minutes and share a place in my brain labeled “Easy, Simple, Wholesome and Delicious Side dishes” with their sister recipes.
These recipes have in common
- the appreciation of textures
- only a few ingredients
- short cooking time
- they are hassle-free
- require little time present.
📅 Eating Seasonal
Brussels sprouts season starts at the end of August through March in Italy; although you can find and eat Brussel sprouts year-round, they won’t be local. Usually, they are at their pick after the first freezing, as they benefit from cold weather.
These Garlic Brussel sprouts are super easy to make.
- Fresh Brussels sprouts: Brussels sprouts are the main ingredient and provide a nutty, earthy flavor and a crunchy texture to the dish.
- Garlic powder: Garlic powder adds a pungent, savory flavor to the dish and enhances the other flavors without the texture of minced garlic.
- Olive or Avocado Oil: Oil helps to roast the Brussels sprouts to perfection, adds flavor, and can provide healthy fats depending on which oil is used.
- Fine salt: Fine salt is used to season the dish and enhance the flavors of the other ingredients.
See the recipe card for quantities.
Cooking fresh Brussel sprouts is easy. This is probably the easiest of all the brussel sprout dishes you will find!
The best roasted Brussels sprouts should be golden and crisp on the outside and still tender inside. They’re full of well-balanced sweet and earthy flavors. We prefer eating them straight off the pan.
Soak and clean the Brussels sprouts
Pad towel dry them. Preheat the oven to 450ºF (225 ºC) of avocado oil or 400 ºF (200 ºC) of olive oil.
Prepare the sprouts—Trim the Brussels sprouts' bottom and then half them.
Add oil, powdered seasonings (we like garlic onion), sea salt (or kosher salt), and pepper until evenly coated. Stir them delicately to lose as few leaves as possible.
Mix and line up parchment paper on a large baking tray and place the halved Brussels sprouts face down.
Bake Brussel Sprouts. for 15-20 minutes at 450ºF (225 ºC) if using avocado oil or 17-25 mins at 400 ºF (200 ºC), if using olive oil.
Remember that oven-roasted Brussels sprouts don’t require much seasoning. When cooking Brussels sprouts, roasting them right will make all the flavors come up nicely.
Then you add simple seasonings like onion powder, garlic powder, lemon juice, balsamic vinegar, balsamic glaze, or sherry vinegar, and you are fine.
We like using simple ways, such as adding garlic or onion powder and occasionally lightly drizzling thick balsamic vinegar on top (preferably Italian- from Modena).
If you are looking for all the tips on How to Roast Brussels Sprouts 100% right, take these tips into consideration.
Step 1. Choose fresh and spotless sprouts
Look for bright green Brussels sprouts with spotless leaves. Smaller sprouts tend to be sweeter and more tender. Choose sprouts about the same size, so they’re cooked evenly. Larger sprouts might take a couple of minutes longer to cook (about 10 minutes), but they are equally delicious.
Step 2. Halve the Brussels sprouts
Start slicing off the ends. Then, slice each sprout in half. This is how we will get the beautiful roasted, caramelized look that we are looking for!
Step 3. Space the sprouts on the pan
Brussels crisp up better when they have some space.
Step 4. Bake the sprouts at a high temperature, and don’t open the oven
The temperature should be high enough to get crispy, golden edges; this is where the Avocado Oil comes in handy. It has a higher smoke point than olive oil.
You could use olive oil. But in that case, try not to go above 400 ºF (200ºC) and bake a little longer (about 5 minutes). Keeping the oven closed allows the steady heat, delivering perfectly evenly cooked goodies.
Step 5. Roasting time
The roasting time will depend on the size of your sprouts. We find that we get crisp golden leaves starting at minute 15 but it could take up to 25 minutes.
Cook Brussels sprouts for 15 minutes when using high heat (450ºF - 225 ºC), and avocado oil and tiny sprouts; on the other hand, expect 25 minutes when using medium-high heat (400ºF -200ºC), olive oil, and larger sprouts.
Roast the Brussels sprouts until they are golden on the flattened sides. If you notice that half of your sprouts look deeply golden, it is time to take the tray out and serve your crispy Brussels sprouts.
What to do with loose Brussels sprout leaves?
You will lose some leaves when tossing the sprouts. If you place them in the oven, they will burn quickly.
They are not less flavorful or nutritional. We love steaming or briefly adding them to our pasta's boiling water when the pasta is almost ready, so they don't lose their color.
🫓 Grilled Brussels Sprouts
You can also choose to have sautéed Brussels sprouts; the method is similar. Instead of using a baking sheet, you can cook these cruciferous veggies using a cast iron skillet (cast iron pan) face down until they are golden brown.
The pan-fried Brussel Sprouts version is equally delicious. The textures will change a bit. You won't have the crispy outer leaves, but you can get the golden-halved bottoms.
Do everything as directed above, placing them on a lightly oiled or non-stick flat on medium—heat for 30 seconds.
Place the seasoned and halved Brussels sprouts face down, and place a lid on top for 2 minutes. The steam will ensure the sprouts are cooked inside.
Lift the lid and continue cooking until they look golden on the bottom. Check with a spatula.
Hint: when I make Brussel sprouts on a pan, I like adding ¼ cup of breadcrumbs, to make up for the crunchy bite. Add them, just 2 minutes before removing them from heat, so you don't burn them. Use gluten-free breadcrumbs if you are avoiding gluten.
👨🏻🍳 What to serve with Brussel sprouts
We love making the absolutely delicious Brussels sprouts and serving them as a side dish along with sweet potatoes, acorn squash, or roasted pumpkin as part of our Thanksgiving or Christmas table, which usually includes a Stuffed Acorn Squash, Vegetable casserole, Sweet potato crunch, or Nut roast as the main dish. Roasted sprouts are a healthy food that helps balance the holiday season's plate.
This healthy dinner side dish is very customizable.
- Spicy - add red chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add vegan parmesan on top and drizzle with this balsamic vinegar.
- Onion vs. Garlic - add onion powder instead of garlic.
- Herby - add some fresh herbs like thyme or rosemary to the sheet pan.
- Smoky flavor - add a teaspoon of smoke liquid or smoke balsamic vinegar.
- Vegetarian - top with parmesan cheese or goat cheese.
Make sure you use parchment paper, as it will make everything much easier to handle.
I like using a nice, flat, and large baking tray to ensure all the halved Brussels sprouts have some room while baking.
Health Benefits of Brussels sprouts
Wondering about Brussel sprouts calories? These babies are very low in calories.
- High in fiber and plant protein. These sprouts have a good fiber content, which aids digestive health, as they help to feed the beneficial bacteria in our guts.
- May help to protect against cancer. As is the case with all cruciferous vegetables like broccoli and cauliflower.
- Vitamin K. Brussels sprouts are rich in this vital nutrient, which is an essential vitamin for coagulation.
- Sugar levels. Brussels sprouts may help to maintain healthy sugar levels steady.
- Inflammation. Since they are high in antioxidants, they can help neutralize the free radicals that cause inflammation.
Read on: High Protein Vegan Meals »
If you love Brussels sprouts and Indian Food, don't forget to try our Indian Style Brussels Sprouts Curry.
❓ Frequently asked questions
Yes, Brussel sprouts are ideal for a ketogenic diet! Like many other cruciferous vegetables like broccoli, Swiss Chard, kale, arugula, radish, spinach, and cauliflower, you can enjoy Brussels sprouts while following a keto diet.
The reason why is that cruciferous vegetables are low in carbohydrates and high in fiber. This family of vegetables is an easy and healthy choice for a low-carbohydrate diet.
They should last about a week in the fridge. If they start to look or smell bad, then you should discard them. Ise a perforated bag to make them last more.
When storing them whole, place them loosely in a bowl, cover them with food-safe plastic wrap, and then make some holes.
If cutting them before storing, make sure to trim the ends where the dirt holds and then place the cut or shredded sprouts in a food-safe plastic container for up to 3 days.
Keep it simple so they can shine. Use onion or garlic powder, salt, and pepper. If using herbs, use thyme or oregano in small quantities.
Balsamic vinegar glaze is also a great way to flavor roasted sprouts; simply drizzle it on top before serving.
Growing your own brussel sprout plants
Brussels sprouts (a member of the cabbage family) are best started indoors 6 to 8 weeks before the last frost. Transplant the seedlings outdoors after the soil has warmed and all danger of frost is past. Or direct seed in your garden 2-3 weeks before the last frost. Planting too early will often result in stunted growth.
Soil Requirements - Brussels sprouts are heavy feeders, so prepare the garden bed well before planting. Work in composted manure or other organic matter one month before planting. Sprouts require fertile, loose soil with good drainage to produce optimum growth rates. Pests & Diseases - Aphids cause small soft scale-like areas on the leaves.
Remove by hand or spray with insecticidal soap. Scab causes rough, small cork-like brown spots on the leaves and stems, which can interfere with water uptake; control by avoiding overhead watering.
Clubroot (a fungus) causes blackened roots - remove affected plants to stop the spread of disease. Blight causes brown spots on lower leaf surfaces. Remove affected plants - do not compost them!
Harvesting Brussels sprouts are usually picked when the heads are fully developed but still firm and before the sprouts start to open. The sprouts look like green pine cones attached by small stems at the top of the stalk.
Pick one sprout at a time, twisting off rather than breaking. Overripe sprouts will have loose or open leaves and a strong cabbage aroma.
Storing Brussels sprouts
How long do raw Brussel sprouts last in the fridge? Storage Brussels sprouts will keep in the refrigerator crisper bin for up to one week.
To freeze, blanch the sprouts in boiling water for 3 minutes and then place them in an ice-water bath (to stop the cooking process); this allows more of their vitamin content to be preserved. Once cooledLearn how to make the perfect roasted brussels sprouts recipe. It's quick, easy, and delicious! This is a must-have side dish for any holiday dinner table or everyday family meal., drain well and store in a sealed plastic bag in the freezer.
📚 More roasted vegetable recipes
We love our easy and hassle-free roasted veggies, such as roasted pumpkin, butternut squash, perfectly roasted spiced cauliflower, Miso Maple-Roasted Carrots, and the famous Spanish Escalivada. Each veggie has its own trick; here is how to roast cauliflower like a pro!
Try out this Brussels Sprouts Sweet Potato Breakfast hash and Honey Roasted Vegetables with Brussel Sprouts, and the marinated Brussels sprouts recipe, made with a delicious balsamic, maple syrup, and lemon marinade; you will love them; they are so easy to make!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Healthy Roasted Brussel Sprouts
- 9 oz Brussels sprouts organic
- ⅓ teaspoon garlic powder
- Soak or wash Brussels sprouts. In a bowl with water or under running water. Take off any dark leaves.9 oz Brussels sprouts
- Pre-heat the oven at 450 ºF (225 ºC).
- Towel dry the sprouts before cutting and seasoning.9 oz Brussels sprouts
- Trim and half. Remove the bottom part with a knife and half the sprouts, one by one. Save the loose leaves.
- Season. In a bowl, mix de sprouts, oil, garlic powder and salt. Do it carefully to avoid loosing leaves.⅓ teaspoon garlic powder, ¼ teaspoon sea salt, 1 tablespoon avocado oil
- Arrange the halved sprouts on a parchment-lined baking sheet. Leave some room between them.
- Bake at 450ºF (225ºC) for 25 minutes or until you see they are golden enough for your liking.
- Serve. Add pepperoncino to make it spicy and lemon zest if you like an acid notelemon wedge
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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