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Roasted Garlic Brussels Sprouts

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!

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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?

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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.}

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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!

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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.

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

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Roasted Garlic Brussels Sprouts

Roasted Garlic Brussels Sprouts

Ingredients

  • Brussels Sprouts {I use 1/2 bag on normal occasions} - chopped
  • 1/4 cup shredded Parmesan Cheese
  • 1/2 tbsp chopped Garlic
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to Taste
  • Chopped Apples {optional}
  • Chopped Pecans {optional}

Instructions

  1. Preheat your oven to 425.
  2. Chop Brussels Sprouts into halves or quarters, depending on the initial size of the sprout.
  3. Mix together all ingredients in a bowl, then pour in your baking dish.
  4. Bake for 20-30 minutes, depending on how roasted you'd like your Brussels Sprouts. I like to take out halfway and mix around in the pan.

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