Roasted Garlic Brussels Sprouts

The first week of December means winter is officially here. What better way to start than with the most controversial member of the brassica family: garlic brussels sprouts!

I used to hate brussels sprouts too. I detested them as a child. Yet I found a delightful recipe for roasting brussels sprouts that I swear by. I love this recipe and hope it helps you enjoy this pungent vegetable if you shy away from brussels sprouts too.

Why It Works

Whole Cloves

Roasting brussels sprouts with whole garlic cloves produces creamy and  dare I say it?  sweet garlic that accompanies the crispy brussels sprouts.

Most roasted brussels sprout recipes call for finely chopping or crushing the garlic through a garlic press.

That’s a terrific way to prepare garlic for roasting brussels sprouts too. I use this technique frequently. But the strong garlic can overpower the brussels sprouts.

What I love about this recipe is that by using whole garlic cloves, you keep the garlic mild so your taste buds focus on the fresh flavor of the brussels sprouts.

A Super Hot Oven

Setting the oven to 400ºF (205ºC) is also hotter than average for roasting vegetables.

This high temperature helps to crisp up the brussel sprout leaves without burning.

I love these crispy little leaves that taste like chips when they’re straight out of the oven. Don’t let this dish cool! Get ready. Eat it as soon as it’s out of the oven.

Roasted Garlic Brussels Sprouts

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Roasting Brussels sprouts with whole garlic cloves produces creamy and sweet garlic. The red pepper flakes add a surprising twist to give this side dish a little kick. 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Keyword: 10 ingredients or less, baking, comfort, family-friendly, thanksgiving, vegetarian
Servings: 4 people
Calories: 210kcal
Author: Anna Rider


  • 1 lb. Brussels Sprouts
  • 1/4 cup Canola Oil, You can use olive oil if you prefer
  • 1 tablespoon Salt
  • 1 tablespoon Black Pepper
  • 1/2 tablespoon Red Pepper Flakes
  • 3 heads Garlic, I find a good ratio between brussels sprouts to garlic is 1:2 or even 1:3 if you’re a garlic lover.


  • Collect all the ingredients for the recipe.
  • Preheat the oven to 400ºF (200ºC).
  • Rinse the brussels sprouts to remove any dirt. There is often a lot of sand trapped between the leaves and stem.
  • Cut the ends off each brussel sprout.
  • Chop the sprouts into halves.
  • Place the brussels sprouts into a mixing bowl. Pour in the canola oil.
  • Pour in the salt, pepper, and red pepper flakes.
  • Toss the brussels sprouts with the seasonings to ensure the brussels sprouts are evenly coated.
  • Add the garlic cloves into the mixing bowl.
  • Transfer the brussels sprouts and garlic mix into a shallow baking pan.
  • Keep the brussels sprouts in one layer. Avoid overlapping them so they get very crisp in the hot oven. Use two pans you have too many brussels sprouts to fit on one layer.
  • Bake for 30 minutes. Check the sprouts are brown. The leaves should be very crispy. If the look cooked by not crispy yet, put the brussels sprouts back into the oven to bake for another 15 minutes.
  • Serve the roasted brussels sprouts hot so the leaves stay crispy. Enjoy your Garlic Brussels Sprouts!


This recipe keeps the garlic very mild because it roasted the cloves whole.
If you really love strongly flavored, garlicky brussels sprouts, you can crush the garlic or even squeeze the cloves through a garlic press. If that’s the case, put in no more than 1 head of garlic or the the garlic will overpower the brussels sprouts.


Calories: 210kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 1792mg | Potassium: 564mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 103mg | Calcium: 96mg | Iron: 2.3mg
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About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

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