Menu

Garlic Roasted Brussels Sprouts

  • Details
  • 7 Comments
  • Related Items

Garlic Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 5
Ingredients
  • 1 pound fresh Brussels sprouts, cut into halves
  • 3~4 cloves garlic, peeled and sliced
  • 1 tbsp extra virgin olive oil
  • 2 tsp lemon pepper seasoning
Instructions
  1. Start by preheating the oven to 425 degrees.
  2. Wash the sprouts, removing any loose outer leaves. Trim the bases close to the bottom of the outer-most leaves, and split in half.
  3. Place in a bowl large enough to leave room for tossing.
  4. Peel the garlic and slice thinly (about 1/16″ thick) and add to the bowl.
  5. Sprinkle the lemon pepper and olive oil over the top, then cover and shake to coat well.
  6. Spread out on a baking sheet or bar pan in a single layer.
  7. Place in the preheated oven and roast for about 30 minutes, turning with a large spoon every 10 minutes to cook evenly.
  8. They are done when the garlic is golden brown (even a little crispy) and the sprouts have golden brown spots and crisp edges.
  9. Remove from the oven and transfer to a serving bowl.

 

Brussels Sprouts. Certainly if you asked a stranger on the street to name their favorite vegetables in order of preference, Brussels sprouts would not be in the top ten…or fifty…  Even I will admit that ever since having them a time or two in my childhood, I have otherwise avoided them like the Plague for the past 20+ years.

Why do these little green buds – which are actually the same species as kale, broccoli, kohlrabi, and cauliflower – have such a bad reputation?  Why does this cluster of miniature heads of wild cabbage, which has been grown since medieval times, conjure reactions of flared, wrinkled nostrils and curled lips (or worse) with just the mere mention of it?  Turns out, most people just haven’t had them cooked right.  Or more specifically, have had them overcooked; a condition which releases compounds that have a potent smell and taste of sulfur.  So, when our CSA recently included Brussels sprouts and April suggested roasting them, I decided it was time to give them another chance.


Gather Up:

  • 1 pound fresh Brussels sprouts, cut into halves
  • 3~4 cloves garlic, peeled and sliced
  • 1 tbsp extra virgin olive oil
  • 2 tsp lemon pepper seasoning

Start by preheating the oven to 425 degrees.  Wash the sprouts, removing any loose outer leaves.  Trim the bases close to the bottom of the outer-most leaves, and split in half.  Place in a bowl large enough to leave room for tossing.  Peel the garlic and slice thinly (about 1/16″ thick) and add to the bowl.  Sprinkle the lemon pepper and olive oil over the top, then cover and shake to coat well.

Spread out on a baking sheet or bar pan in a single layer.  Place in the preheated oven and roast for about 30 minutes, turning with a large spoon every 10 minutes to cook evenly.  They are done when the garlic is golden brown (even a little crispy) and the sprouts have golden brown spots and crisp edges.

Remove from the oven and transfer to a serving bowl.  These were indeed tasty – good enough to convince me that Brussels sprouts are worth seeking out when they are in season. They even made great leftovers the next day.  Enjoy!

  1. Tes says:

    Wow this sounds so simple and healthy. I love garlicy veggies recipe. Thanks for sharing!

  2. Brilliant recipe!
    🙂 Mandy

  3. Mary says:

    I love brussel sprouts. So does John. We had them for Thanksgiving a couple of years ago. I was going to suggest you bring some Thursday but I don’t think John will be there for dinner.

  4. Casey says:

    At the suggestion of someone on Facebook, I did this recipe again the other night, but omitted the lemon pepper and added in about 1/4 cup of crumbled bacon. It was awesome!

  5. Donna says:

    Fabulous recipe…Do you suggest any seasonal protein/main dish to go with these little wonders? Thank you for such consistent culinary creativity…focusing on making a few simple ingredients simply explode with flavour….Big fan in France…

Leave a Reply