Garlic Roasted Brussels Sprouts are the perfect easy side dish! This paleo, Whole30, gluten free & vegan veggie recipe is easy to make & loaded with flavor!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. This post was originally shared in June of 2018.
If you love all things crispy, garlicky + delicious – these Garlic Rosemary Roasted Brussels Sprouts are for you.
I don’t really know why everyone jokes about brussels sprouts and forcing people to eat them… if we’re being honest, I almost needed to be forced to stop eating these brussels sprouts cause they’re that delicious.
There is no shortage of garlic in these crispy little bites of deliciousness (which is totally fine with me) and the rosemary/salt/pepper combo just brings it home in terms of flavor, making them 100% irresistible.
(P.S. They pair PERFECTLY with our Healthy Pulled Pork and Crispy Roasted Potatoes -pictured below)
The Best Garlic Brussels Sprouts
For a good portion of my life, I never ate brussels sprouts.
It wasn’t something my Mom really ever made, and when I got older and started cooking for myself I always assumed they were as terrible as everyone made them out to be… which turned out to be a total and complete lie.
Whoever says brussels sprouts don’t taste good clearly doesn’t know how to cook them, and has certainly not tried these Garlic Rosemary Roasted Brussels Sprouts.
Up until making this recipe, my favorite way to enjoy them was probably this Shaved Brussels Sprouts Salad. Then I started roasting my brussels sprouts with garlic in the oven and mastered how to make the perfect sprouts.
Ingredients for Roasted Garlic Brussel Sprouts
To make this recipe you really just need:
If you don’t have fresh rosemary or garlic I’ve included a substitution for dried in the green box below. You’ll also want to grab parchment paper and your favorite baking sheets.
How to Cut Brussels Sprouts Before Roasting:
To cut brussels sprouts, you’ll first want to wash them really well.
Then, check the outside leaves and make sure there are no black spots/damaged leaves – you can peel those off.
Chop the bottom ‘stem’ part off and cut lengthwise. Some leaves will fall off, and that’s ok. those actually are the best part of roasting brussels sprouts, they taste like chips!
You can also buy precut/trimmed brussels sprouts to make this recipe even easier!
How to Make Roasted Brussels Sprouts with Garlic
Making these brussels sprouts is REALLY easy.
- Trim your brussels sprouts.
- Once trimmed – Toss your sprouts with garlic, salt and pepper in a bowl. The key is to evenly coat all the brussels sprouts so that they all get a little bit of flavor!
- Then, lay your sprouts face down on your baking sheet. I know it might seem tedious to flip them over – but it really helps them to get crispy! You’ll flip them with a spatula later, but to start – it’s best to keep them face down!
Tips for Crispy Garlic Brussels Sprouts:
- Place your brussels sprouts flat side down. This helps them to get crunchy on the outside and crisp up on the bottom too!
- Make sure to evenly coat brussels sprouts in olive oil. Use your hands to really massage the olive oil into the brussels sprouts so they get evenly coated. Evenly coated = evenly crispy!
- Make sure brussels sprouts are in a single layer and not piled on top of each other so they roast evenly
- If your sprouts are not golden brown after being flipped over, put them back in the oven on the bottom rack (closest to coil if electric or bottom if gas) for 2-3 minutes.
- Make sure you are leaving them alone on the pan in the beginning. Don’t consistently move them around, give them time to roast!
There is definitely nothing soggy, blah, or over done about these babies. They’re perfectly crunchy, heavy on the garlic, and get a nice earthy flavor from the rosemary. Seriously – the combo is SO good!
What’s even better is that these roasted brussels sprouts with garlic are paleo, whole30, vegan, and gluten free! They go great with basically any meal, or as a simple snack when you need to get in extra veggies!
Substitutions for this Healthy Brussel Sprouts Recipe
Olive Oil: You can use any oil you like. Avocado oil or coconut oil will both be great in this!
Spices: You can use any spices you like in this recipe and it will be delicious. We’ve made them with our taco seasoning and they were delicious! If you want them a little spicy, try adding some red pepper flakes.
Fresh Herbs : If you don’t have fresh rosemary, you can omit it or use 1/2 teaspoon dried rosemary. You can substitute 1 teaspoon garlic powder for the fresh garlic in the recipe. Lemon zest would also be good!
Frozen Brussel Sprouts: I haven’t tried using frozen brussels sprouts for this recipe, but I think it would work fine! You might need to bake them a little longer.
Parmesan cheese: If you want to add parmesan cheese, try our Roasted Parmesan Brussel Sprouts.
Balsamic Vinegar: If you add balsamic vinegar, the sprouts would taste similar to this sheet pan recipe.
Storing Roasted Brussels Sprouts
How long are Roasted Brussel Sprouts good for? Leftovers will last in the fridge for 3-4 days. Brussel sprouts can get soggy, so these are best served fresh!
Can these be frozen? I wouldn’t recommend freezing these after they have been roasted. They will get soggy
Can Roasted Brussel Sprouts be Reheated? Yes, in the oven, in a skillet, or in the microwave. The microwave is easiest but will make them a little bit soggy, so you may want to reheat in the oven/ toaster oven or in a skillet until warm.
FAQ for Roasted Brussel Sprouts
The best way to take the bitterness out of brussel sprouts is to add a little bit of salt. You can salt brussels sprouts while cooking or before you serve them.
No, you don’t need to blanch brussels sprouts before roasting. You can cut brussels sprouts in half and roast them without blanching them.
Garlic Brussel Sprouts Recipe Pairings
Garlic Roasted Brussels Sprouts
Ingredients
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper or silpat baking sheet.
- Trim brussels sprouts – cut bottom 'stem' off and cut lengthwise.
- Add trimmed brussels sprouts to a bowl. Add olive oil, garlic, pepper, salt and rosemary in a bowl. Toss halved brussels sprouts until evenly coated.
- Lay brussels sprouts face down on lined baking sheet
- Bake at 400 for 15 minutes, flip brussels sprouts + return to oven for additional 5-10 minutes until browned.
Video
Notes
- Place your brussels sprouts flat side down. This helps them to get crunchy on the outside and crisp up on the bottom too!
- Make sure to evenly coat brussels sprouts in olive oil. Use your hands to really massage the olive oil into the brussels sprouts so they get evenly coated. Evenly coated = evenly crispy!
samantha steven says
Newly into brussels sprouts and this looks amazing can’t wait to try this recipe…
The Clean Eating Couple says
So glad you found it! I’m sure you will love it!
tina says
Im not a huge fan of rosemary but I must say these are delicious!!
The Clean Eating Couple says
Glad you like them!
Julia Phillips says
I’ve always liked Brussel Sprouts, but my husband doesn’t. I tried this recipe and he liked it so now we can eat more Brussel Sprouts. The recipe was easy and tasty.