I recently discovered my new favorite vegetable. Ready for it? Brussels Sprouts! I know, everyone snarls their nose at me when I tell them that I could literally eat an entire plate, but it’s true!

I had never even tried the green vegetable until a few months ago, but once I got a taste of them, through this delicious recipe, I was hooked. Just in case you haven’t discovered the deliciousness of Brussels Sprouts, I’m sharing my recipe for Roasted Garlic Brussels Sprouts!

Over the past few months, I’ve tried a few deviations from my original recipe just to mix things up a bit since I literally make this vegetable side dish at least once a week. I’ve tried adding in chopped apples and even pecans.

Are you ready to add Roasted Garlic Brussels Sprouts to your Weekly Menu?

The ingredients are super simple and are probably staples in your home already – Olive Oil, Chopped Garlic, Parmesan Cheese, Balsamic Vinegar, and Brussels Sprouts, of course! {See recipe and specific measurements of ingredients at the bottom of this post.}

When I first started preparing Brussels Sprouts I had no clue of what to use on the vegetable. So, in case you’re like me, here’s a great little picture – chop off the bottom end and take off the outer leaves that are often more bitter.

For this dish, I chop the sprouts in either half or quarters depending on the initial size. Rob and the girls like the Roasted Brussels Sprouts to be crunchy and I like a bit of chew to them! The smaller you chop, the more crispy you’ll get!

Mix all of your ingredients together and drizzle with Balsamic Vinegar and Olive Oil!

You’ll want to bake this beautiful mixture for about 30 minutes at 425 – which gives them a beautiful roasted color and flavor. I like to mix them around about halfway through to get them evenly roasted.

They come out of the oven with a lovely golden color and I’m telling you… they smell delicious and taste even more so!