Prepare to transform the often-overlooked Brussels sprout into a culinary masterpiece that will make even the most veggie-hesitant eaters beg for seconds! These Garlic Roasted Brussels Sprouts are not just a side dish – they're a crispy, golden revelation that will revolutionize your approach to vegetables. With a perfect balance of caramelized edges, intense garlic flavor, and a mouthwatering aroma that will fill your kitchen, this recipe turns these tiny green gems into an irresistible dish that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash the Brussels sprouts under cool running water, then pat them completely dry using paper towels to ensure crispy roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for caramelization.
- In a large mixing bowl, combine the halved Brussels sprouts, minced garlic, olive oil, salt, and pepper. Toss the ingredients until the sprouts are evenly coated with oil and seasonings.
- Spread the Brussels sprouts cut-side down on a large rimmed baking sheet, ensuring they are in a single layer without overcrowding to promote proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, rotating the pan halfway through cooking to ensure even browning.
- Check the Brussels sprouts for doneness by testing their tenderness with a fork and looking for golden-brown crispy edges.
- Remove from the oven and let rest for 2-3 minutes before transferring to a serving dish.
- Optional: Garnish with additional fresh cracked black pepper or grated Parmesan cheese before serving.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly dry your Brussels sprouts after washing. Excess water will steam the vegetables instead of roasting them, preventing that desirable crispy exterior.
- Cut-Side Down is Key: Placing the Brussels sprouts cut-side down on the baking sheet ensures maximum caramelization and creates those irresistible crispy edges.
- Don't Overcrowd the Pan: Give your sprouts breathing room! Overcrowding will cause steaming instead of roasting, preventing proper browning.
- High Heat is Essential: Roasting at 425°F (220°C) creates the perfect balance of crispy exterior and tender interior.
- Customize Your Flavor: Feel free to experiment with additional seasonings like red pepper flakes, balsamic vinegar, or a sprinkle of Parmesan cheese for extra depth of flavor.
- Check for Doneness: Look for golden-brown edges and test tenderness with a fork. The sprouts should be crisp on the outside and tender on the inside.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
