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.

Front medium shot of roasted brussels sprouts on white plates with white napkin on dark wooden background. Recipe from

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 400ÂșF (205ÂșC) 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.
    Overhead view of all ingredients for garlic brussels sprouts (salt, pepper, olive oil, brussels sprouts, etc). Recipe from
  • Preheat the oven to 400ÂșF (200ÂșC).
  • Rinse the brussels sprouts to remove any dirt. There is often a lot of sand trapped between the leaves and stem.
    Overhead view of Anna's hand holding a leaf from the brussels sprouts. Recipe from
  • Cut the ends off each brussel sprout.
    Overhead view of Anna's hand showing the ends chopped off brussels sprouts. Recipe from
  • Chop the sprouts into halves.
    Overhead view showing brussels sprouts chopped in half. Recipe from
  • Place the brussels sprouts into a mixing bowl. Pour in the canola oil.
    Side view showing olive oil poured into a bowl with brussels sprouts. Recipe from
  • Pour in the salt, pepper, and red pepper flakes.
    Side view showing seasonings and red pepper flakes poured into a bowl with brussels sprouts. Recipe from
  • Toss the brussels sprouts with the seasonings to ensure the brussels sprouts are evenly coated.
    Overhead view of green spatula tossing the bowl of brussels sprouts. Recipe from
  • Add the garlic cloves into the mixing bowl.
    Side view showing cloves of garlic poured into the bowl with brussels sprouts. Recipe from
  • Transfer the brussels sprouts and garlic mix into a shallow baking pan.
    Overhead view of bamboo spatula tossing the brussels sprouts in baking pan. Recipe from
  • 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.
    Overhead view of baking pans filled with brussels sprouts. Recipe from
  • 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.
    Overhead view of darkly roasted brussels sprouts in baking pans. Recipe from
  • Serve the roasted brussels sprouts hot so the leaves stay crispy. Enjoy your Garlic Brussels Sprouts!
    Overhead view of roasted brussels sprouts on white plates with white napkin on dark wooden background. Recipe from


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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Anna looking down chopping vegetables
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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