Garlic Roasted Brussels Sprouts

Roasting really is the best way to prepare Brussels sprouts – and they’re even better with lots of garlic added! This is a wonderful healthy side dish for the holidays, or to enjoy year-round with THM S, low carb or Keto meals – or with any balanced family meal, really.

Raise your hand if you had a bad Brussels sprouts experience as a child 🙈 I remember eating boiled Brussels sprouts at a highway diner with my dad when I was about 4 years old, and it was every bit as terrible as it sounds.

Fortunately, I eventually learned about the magic that happens when you roast sprouts. I can pretty much finish a pound by myself now, ahem.

Here, I’m sharing one of my favorite quick and easy ways to roast these green powerhouses: Lightly seasoned and with a ton of garlic flavor! Simple to prep but super delicious to eat.

Ingredients you’ll need

This recipe has a very simple ingredient list: Brussels sprouts, oil, salt, pepper, garlic powder and a head of garlic. (Yes, I said a head of garlic. We’re not joking around here.)

Ingredient notes

• Brussels sprouts: Prep is much easier if you buy trimmed (or already halved) Brussels sprouts. These tend to be more expensive at my store, so I always buy the nets of untrimmed sprouts and trim and halve them myself. If you buy the untrimmed sprouts, I recommend buying 2 pounds because you’ll be trimming away quite a bit.
• Oil: I used olive oil, but you could also use melted coconut or avocado oil if you prefer.

Step by step photos

If you buy untrimmed sprouts, this is your cue to clean and trim them. If you buy trimmed sprouts, you may put your feet up for another 10 minutes 😉

Then just slice the sprouts in half lengthwise and the head of garlic in half widthwise.

Place the halved sprouts on a rimmed baking sheet and nestle the two halves of garlic in between with the cut side down.

Don’t worry if your garlic falls apart a little, things happen.

Then, season everything with oil, salt, pepper and garlic powder.

Gently toss the Brussels sprouts with the oil and seasoning. If you’re a more clever person than I am, you’ll actually toss the sprouts with the seasoning before adding the garlic because that actually makes way more sense. But the photos were already taken, so… 😉

Now just place the pan in the preheated oven and let it do its magic!

Recipe tips

• Don’t overcrowd the pan – 1 to 1.5 pounds of sprouts per sheet pan, tops. Otherwise they’ll create too much steam and will cook rather than roast. If you need to double the recipe, use two pans.
• I strongly recommend using an unlined pan for best results. Lining the pan with parchment paper will make the sprouts more soggy than roasted. If you’re very concerned about the cleanup, it’s best to line the pan with aluminum foil.
• The Brussels sprouts taste best eaten hot straight out of the oven. So I really do not recommend making them ahead – it’s just not the same!
• You can cut the Brussels sprouts up to 2 days ahead if you want to get some prep work done before a big holiday. Just place them in a ziptop bag and keep them in the fridge until ready to use.

Serving suggestions

I love roasted Brussels sprouts with my Trim Healthy Mama S meals as a great low carb vegetable side dish.

They go so well with Fall and winter dishes. They’re especially perfect with Salisbury Steak or Instant Pot Sour Cream Pork Chops!

Of course they’re also great as part of a holiday dinner spread. Easter, Thanksgiving, Christmas… Never hurts to have a bit of greens 😉

More healthy side dishes

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