The tiny unassuming veggie shines in this ultimate Brussels sprout recipe. Deeply browned, and perfectly tender, these Roasted Garlicky Brussels sprouts make for a wonderful fall and winter side dish.

deeply roasted Brussels sprouts on a white plate.

We’re filling out this Cozy Fall Dinner Menu a bit backwards—starting with the side dish. Why? Well, even though it’s risotto week, I thought I’d break up the creamy risotto recipes a bit and give you something fresh. And because this recipe is so simple and so damn delicious that I just wanted you to have it.

deeply roasted Brussels sprouts on a white plate.

How to perfectly roast Brussels sprouts:

There a few simple tricks to perfectly roasting Brussels sprouts.

  • Oven temperature

    A high oven temperature is key for achieving a deeply brown and evenly tender sprout. Why do we want to achieve browning? Flavor. It’s as simple as that, browning adds and enhances flavor.

  • Employ steam

    But we’re roasting! Yes, hear me out. Starting the cooking process of the sprouts by steaming them not only cuts down on total cooking time, but also ensure they get cooked through.

    But here’s the thing, it’s not an extra pan or stovetop step. You’re steaming and roasting in the oven, on the same baking sheet. How? A piece of foil. Yes, cook the Brussels sprouts covered for a few minutes, then uncover and continue roasting.

  • Don’t disturb the sprouts

    Arranging the sprouts cut side down, and not stirring them throughout roasting, means they have the chance to adequately brown.

deeply roasted Brussels sprouts on a white plate.

How should you serve roasted Brussels sprouts?

Check out this Cozy Fall Dinner Menu below for an idea of how to serve this Brussels sprout side dish. They’re also a great addition to any holiday dinner table—Thanksgiving, Christmas, Hanukkah, etc.

Cozy Fall Finner Menu

Main Dish:  Roasted Butternut Squash Risotto with Fried Sage and Frizzled Prosciutto

Side Dish: Perfect Garlicky Roasted Brussels Sprouts

Drink: Serve remaining and/or similar wine used in the risotto (a dry white wine such as a Sauvignon Blanc)

Dessert: A pear tart would be delicious here, check out this Pear, Hazelnut & Blue Cheese Tart or Pear & Almond Tartletts.

deeply roasted Brussels sprouts on a white plate.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
deeply roasted Brussels sprouts on a white plate.

Roasted Garlicky Brussels Sprouts

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups (68 servings) 1x
  • Category: Side Dish
  • Method: Roasting


Deep brown, and perfectly tender, this is the ultimate Brussels sprouts side dish recipe.


  • 6 cloves garlic, thinly sliced
  • 2 tablespoons olive oil, divided
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • Salt and pepper to taste
  • 2 tablespoons apple cider vinegar
  • ½ cup toasted sliced almonds or chopped walnuts


Heat oven to 500°F with rack set in middle position.

Toss sliced garlic with 1 teaspoon oil; set aside.

Toss sprouts with remaining oil to evenly coat; season with salt and pepper. Transfer sprouts to a baking sheet and arrange cut side down in a single layer.

Tightly cover baking sheet with foil and roast 10 minutes.

Remove foil from baking sheet and continue to roast 5–7 minutes more until deep golden brown. Add garlic to baking sheet and roast 2–3 minutes more until garlic is golden and toasted.

Transfer sprouts and garlic to a serving dish and stir in vinegar and walnuts; season with salt and pepper.

Recipe Card powered byTasty Recipes

deeply roasted Brussels sprouts on a white plate.


Share it with the world


About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star