Delicious Garlic Butter Roasted Brussels Sprouts Side
Transform Brussels sprouts into a crispy, tender, and utterly addictive side dish with this simple recipe. Infused with rich garlic butter, these roasted sprouts are sure to impress even the biggest skeptics!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- Fresh Brussels Sprouts
- Unsalted Butter
- Garlic
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- Optional Flavor Boosters: balsamic glaze, red pepper flakes, fresh herbs (parsley or thyme), Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
- Trim the woody ends off each Brussels sprout and remove any loose or discolored outer leaves. Cut all the sprouts in half and rinse them thoroughly under cold water. Dry them meticulously with paper towels or a salad spinner.
- In a medium microwave-safe bowl or a small saucepan, melt the unsalted butter. Add minced fresh garlic, olive oil, salt, and freshly ground black pepper, and whisk to combine.
- Place the dried, halved Brussels sprouts into a large mixing bowl. Pour the garlic butter mixture over the sprouts and toss until thoroughly coated.
- Transfer the coated Brussels sprouts to the prepared baking sheet in a single layer, making sure not to overcrowd the pan.
- Roast in the preheated oven for 20-30 minutes, tossing halfway through, until the sprouts are tender with crispy, caramelized edges.
- Remove from the oven, taste, and adjust seasoning if needed. Serve hot, optionally adding a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Ensure Brussels sprouts are dry before roasting for maximum crispiness. You can substitute ghee or plant-based butter for a dairy-free option, and avocado oil or grapeseed oil for olive oil. Fresh garlic is preferred, but garlic powder can be used in a pinch.