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.
Course: Side Dish
Keyword: 10 ingredients or less, baking, comfort, family-friendly, thanksgiving, vegetarian
Author: Anna Rider
1/4cupCanola OilYou can use olive oil if you prefer
1/2tablespoonRed Pepper Flakes
3headsGarlicI 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.