Roasted Brussels Sprouts

Growing up, we called Brussels Sprouts “Nasty Baby Cabbages.” The only way, and I mean the only way, my Mom could get us to eat them, was to smother them in cheese sauce. We’re not talking any cheese sauce either. We’re talking melted, ultra-processed, can you even call it cheese, Velveeta Cheese Sauce. So healthy, right? When I think about eating them that way now, I shudder! Thank goodness I grew up and so did my taste buds. My favorite way to eat Brussels Sprouts now is roasted with whole cloves of garlic and a bit of salt and pepper. Simple, yet so delicious!

Roasted Brussels Sprouts with Garlic

I’m also thankful Brussels Sprouts don’t have the horrible reputation they had when I was a kid. There are so many amazing and delicious recipes for this adorable little vegetable. They’re really good for you too! Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium and fiber!

Roasted Brussels Sprouts with Garlic

Brussels Sprouts are part of the cabbage family, but grow on thick fibrous stalks. A lot of the cost involved with Brussels Sprouts is the labor to snip them off their stalks, so if you can find them still on the stalk buy them that way. They’ll last longer that way too! Plus, the stalks are pretty cool looking! Check it out!

Roasted Brussels Sprouts on a stalk

If you have bad Brussels Sprouts memories from your childhood or simply haven’t tried Brussels in a while, I encourage you to give these a try. The roasted cloves of garlic add a beautiful creamy flavor to dish that’s hard to resist!

Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Roasted Garlic Cloves

A simple and easy side dish. Roasted Brussels Sprouts pair nicely with roasted cloves of garlic and just a touch of salt and pepper.

  • 1 1/2 lbs Brussels Sprouts, trimmed and halved
  • 2 whole heads of garlic, cloves separated
  • 3 TBLS Olive Oil
  • Salt and Pepper

Heat oven to 400 Degrees F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine trimmed and halved Brussels Sprouts with garlic cloves

Pour olive oil over the vegetables and stir to combine.

Put Brussels and garlic on baking sheet, arrange sprouts cut side down.

Sprinkle with salt and pepper.

Roast at 400 degrees for 30-40 minutes, shaking tray and stirring sprouts every 5 minutes.

Serve warm!

Roasted Brussels Sprouts with Garlic

Looks good, right? The crispy edges are my favorite!

Till next time my friends! Live life deliciously! Oh, and eat your veggies!

This Post Has One Comment
  1. I LOVE the crispy edges! I love the idea of two whole heads of garlic too… I don’t know why I never think to throw in that much garlic with anything I put in the oven. Genius!

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