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These savory and delicious Garlic Butter Roasted Brussels Sprouts are seasoned to absolute perfection—a perfect side dish for any occasion!

Garlic Butter Roasted Brussel Sprouts  tossed with parmesan cheese in a white bowl.

Brussels sprouts are healthy and delicious. They are part of the cruciferous family of vegetables, which also includes cauliflower, cabbage, kale, garden cress, bok choy, and broccoli. Roasting Brussels sprouts is a delicious way to enjoy them and draw out their natural flavor just perfectly. The seasonings and butter complement the slightly acerbic edge that Brussels sprouts have, and round them out with a smooth and savory finish.

You will start this recipe by cutting the Brussels sprouts in half and placing them in a large mixing bowl. If some of the leaves fall off, that is fine, just toss them in the bowl with the halved Brussels sprouts. Next, you will use a whole bulb of garlic. Smash it down a little so you can loosen the skins. You will cut the ends off the garlic and peel the skins off. Cut each garlic clove into fourths. It is important to keep the garlic from getting crushed, as it will burn if that happens. Add all of these cloves to the sprouts in the bowl. Toss those with some butter, olive oil, salt and pepper, and you’ll be ready to roast!

Why do I need olive oil in addition to butter?

Olive oil handles heat in a different way than butter. Butter is rich and creamy, but olive oil has a wonderful flavor and also helps to crisp up the leaves of the sprouts. Using both in this recipe combines the best of both worlds to produce deliciously perfect roasted brussel sprouts. 

How do I choose the best brussels sprouts?

Brussels sprouts should be fresh and on the small side. The smaller they are, the sweeter they will be and the better they will roast up. Try to choose ones that have minimal browned and wilted leaves.

Why is the garlic whole and not minced?

The garlic in this recipe would burn at this temperature if it were crushed or minced. By roasting it whole with the butter, at the high temperature, the flavor is brought out and blended with the Brussels sprouts perfectly.

A wooden spoon scoops up Garlic Butter Roasted Brussel Sprouts from a sheet pan.

If you like this recipe, you may also be interested in these other delicious roasted vegetable delights:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A wooden spoon scoops up Garlic Butter Roasted Brussel Sprouts from a sheet pan.
These savory and delicious Garlic Butter Roasted Brussels Sprouts are seasoned to absolute perfection—a perfect side dish for any occasion!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
  • 2 pounds brussel sprouts trimmed and halved
  • 1/4 cup melted butter
  • 2 tablespoons olive oil
  • 4 cloves whole garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese
Instructions
  • Preheat oven to 475 degrees.
  • Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.
  • Drizzle with melted butter and olive oil. Season with salt and pepper and toss to combine.
  • Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.
  • Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender.
  • During the last 5 minutes of roasting, sprinkle on Parmesan cheese. Serve hot.
Notes

Nutrition

Serving: 0.3pounds | Calories: 198kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 596mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1422IU | Vitamin C: 129mg | Calcium: 116mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: Roasted Brussel Sprouts
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Liz
February 13, 2020 8:43 pm

Omgeeeeee this recipe was delicious ?
I’ve been trying several, and I just wasn’t feeling those other recipes at all! So happy I have a go to – thank you!!!!

Sharon
May 11, 2020 4:27 pm
Reply to  Liz

Would it work satisfactorily to use frozen brussels sprouts? My husband doesn’t like most vegetables brussels sprouts, broccoli etc. etc. etc. I tend to buy vegetables frozen so I can you some just for myself or for when we have visitors that like the vegetables.

JENNIFER M LYNCH
October 20, 2020 1:45 am

We loved these! We like Brussel sprouts but this took it up a notch! Delicious! I used Mozzarella at the end because I had guests who don’t like parmesan, was excellent!

Charlinda Hebert
February 11, 2020 1:28 pm

Love your recipes AND your blue slippers!

Christine
February 3, 2020 7:14 pm

3 stars
I loved this recipe and was so excited to make it. I only had 1 lb. of brussel sprouts so I had to half all the ingredients. I don’t know what went wrong, but mine got too crispy and burned. ? I only baked them for 15 minutes. ??
Any idea what went wrong? I was able to salvage some and they were good. I’d like to try the recipe again and welcome your advice.

Susan L
September 11, 2020 4:03 pm
Reply to  Christine

I usually roast mine to the crispy stage, but I do it at 400 or 425. We love them that way. I can see why they might get too done for your taste at 475 for that amount of time.

Stacey
September 12, 2020 2:10 am
Reply to  Christine

Christine – 475° is really hot for that long. I would go maybe 400 -425 and see if you need to adjust up or down from there. Keep in mind also that oven baking temperatures/times can vary from oven to oven.

Mary Fe
September 13, 2020 4:11 pm
Reply to  Christine

Next time, trying to reduce the temperature to 350 F.
After reading this review. I left mine in the over for 475 F for 10 min, when I checked it was starting to burn so I reduced the temperature to 350 F and left it in the oven for another 10 min. It worked.

Art
January 10, 2020 11:27 am

Can you use Locatelli- Romano Cheese instead of Parmesan?

February 13, 2020 3:38 pm
Reply to  Art

Yes, that should be fine.

Raquel
December 10, 2019 7:19 am

I love it! Easy and fast recipes… Thank you
Raquel Jiménez
❤️

Brian
December 10, 2019 4:16 am

5 stars
Delicious and so easy to make. This will be part of Christmas Day meal.

Jean Raabe
December 9, 2019 9:28 pm

5 stars
I love brussel sprouts, do you have a recipe for brussel sprouts and bacon. I love watching you cook you make it look so easy, plus you have some great recipes.

Jackie
December 9, 2019 4:46 pm

5 stars
Very tasty this way..!Definitely a must do this way..

Grsham
December 9, 2019 11:35 am

5 stars
Lovely idea for Christmas

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