Name: Garlic Butter Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 1020 min
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 3 tablespoons butter, melted; 4 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup grated Parmesan cheese; 1 tablespoon balsamic glaze (optional); Red pepper flakes to taste

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This Garlic Butter Roasted Brussels Sprouts is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

Brussels sprouts are miniature members of the cabbage family that grow in spiraling rows along a thick stalk — roasting them with garlic butter at high heat caramelizes their natural sugars and transforms these garlic butter roasted Brussels sprouts from bitter to nutty, sweet, and irresistibly crispy.

Pro Tips

Halve the sprouts and place them cut-side down for the most caramelized surface area. Roast at 425 degrees F and do not move them for at least 15 minutes. Toss with garlic butter in the last 5 minutes of roasting.

Frequently Asked Questions

1. How do I get Brussels sprouts crispy in the oven?

Cut in half, toss in oil, place cut-side down on a hot sheet pan in a single layer, and roast at 425 degrees without stirring for 20 minutes. The flat side caramelizes against the hot pan.

2. What temperature gives the crispiest sprouts?

425-450 degrees produces the best caramelization. The high heat turns natural sugars into golden, crispy edges while the interior becomes tender and sweet. Lower temps steam instead of roast.

3. When do I add the garlic butter?

Toss the roasted sprouts with melted garlic butter during the last 5 minutes of roasting, or immediately after pulling from the oven. Adding garlic too early causes it to burn.

4. What is in the garlic butter?

Melted butter with freshly minced garlic, a squeeze of lemon juice, and salt. The butter coats every crispy edge while the garlic and lemon brighten the naturally earthy, sweet sprouts.

5. How do I prevent soggy Brussels sprouts?

Do not overcrowd the pan, make sure they are dry before oiling, and cut them in half for maximum flat surface contact with the hot sheet pan. Single layer with space between each one.

6. Should I use fresh or frozen Brussels sprouts?

Fresh sprouts give dramatically better results — they roast crispier. Frozen sprouts contain too much water and tend to steam and get mushy instead of caramelizing properly.

7. How do I trim Brussels sprouts?

Cut off the woody stem end, remove any yellowed or damaged outer leaves, and cut in half through the stem. The halved flat surface is what creates maximum caramelization contact.

8. Can I add other ingredients?

Crispy bacon, balsamic glaze, Parmesan cheese, dried cranberries, toasted pecans, or a honey drizzle all elevate basic roasted Brussels sprouts into a show-stopping side dish.

9. Why do some people dislike Brussels sprouts?

Overcooked sprouts smell sulfurous and taste bitter. High-heat roasting caramelizes their natural sugars into sweet, nutty, crispy bites that convert even Brussels sprout skeptics.

10. What main dishes pair with garlic butter Brussels sprouts?

Roasted chicken, grilled steak, seared salmon, pork tenderloin, or Thanksgiving turkey. They are one of the most versatile and crowd-pleasing roasted vegetable side dishes.

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