These savory and delicious Garlic Butter Roasted Brussels Sprouts are seasoned to absolute perfection—a perfect side dish for any occasion!
Brussels sprouts can be both healthy and delicious, yet they somehow have a bad reputation as being “icky.” We don’t mind, it means there are always more for us! Brussels sprouts are part of the cruciferous family of vegetables, which also includes cauliflower, cabbage, kale, garden cress, bok choy, and broccoli. Who knew?! Roasting Brussels sprouts is our favorite way to enjoy them, because it draws out their natural flavor so perfectly. The seasonings and butter complement the slightly acerbic edge that Brussels sprouts have, and round them out with a smooth and savory finish.
Why do I need olive oil in addition to butter?
Olive oil handles heat in a different way than butter. Butter is rich and creamy, but olive oil has a wonderful flavor and also helps to crisp up the leaves of the sprouts. Using both in this recipe combines the best of both worlds to produce deliciously perfect roasted brussel sprouts.
How do I choose the best Brussels sprouts?
Brussels sprouts should be fresh and on the small side. The smaller they are, the sweeter they will be and the better they will roast up. Try to choose ones that have minimal browned or wilted leaves.
Why is the garlic whole and not minced?
The garlic in this recipe would burn at this temperature if it were crushed or minced. By roasting it whole with the butter at the high temperature, the flavor is brought out and blends beautifully with the Brussels sprouts.
Storage and Reheating Instructions:
Roasted Brussels sprouts are best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through.
If you like this recipe, you may also be interested in these other delicious roasted vegetable delights:
- Roasted Butternut Squash
- The Best Roasted Broccoli Ever
- Honey Roasted Carrots
- The Best Roasted Cauliflower
- Perfect Roasted Asparagus
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
We loved these! We like Brussel sprouts but this took it up a notch! Delicious! I used Mozzarella at the end because I had guests who don’t like parmesan, was excellent!
Omgeeeeee this recipe was delicious ?
I’ve been trying several, and I just wasn’t feeling those other recipes at all! So happy I have a go to – thank you!!!!
Would it work satisfactorily to use frozen brussels sprouts? My husband doesn’t like most vegetables brussels sprouts, broccoli etc. etc. etc. I tend to buy vegetables frozen so I can you some just for myself or for when we have visitors that like the vegetables.
Yes, frozen brussel sprouts work. I get a CSA box and whenever we get brussel sprouts it tends to be enough for multiple meals os I freeze half and it works great.
Yes! Just that them first. I roast most all veggies and switch the spices up.
Thaw first
Love your recipes AND your blue slippers!
I loved this recipe and was so excited to make it. I only had 1 lb. of brussel sprouts so I had to half all the ingredients. I don’t know what went wrong, but mine got too crispy and burned. ? I only baked them for 15 minutes. ??
Any idea what went wrong? I was able to salvage some and they were good. I’d like to try the recipe again and welcome your advice.
I usually roast mine to the crispy stage, but I do it at 400 or 425. We love them that way. I can see why they might get too done for your taste at 475 for that amount of time.
Christine – 475° is really hot for that long. I would go maybe 400 -425 and see if you need to adjust up or down from there. Keep in mind also that oven baking temperatures/times can vary from oven to oven.
Next time, trying to reduce the temperature to 350 F.
After reading this review. I left mine in the over for 475 F for 10 min, when I checked it was starting to burn so I reduced the temperature to 350 F and left it in the oven for another 10 min. It worked.
Can you use Locatelli- Romano Cheese instead of Parmesan?
Yes, that should be fine.
I love it! Easy and fast recipes… Thank you
Raquel Jiménez
❤️
Delicious and so easy to make. This will be part of Christmas Day meal.
I love brussel sprouts, do you have a recipe for brussel sprouts and bacon. I love watching you cook you make it look so easy, plus you have some great recipes.
Very tasty this way..!Definitely a must do this way..
Lovely idea for Christmas