I still remember the first time I roasted Brussels sprouts and actually loved them—it was a total game changer. The smell of garlic sizzling in browned butter filled my kitchen, and those crispy edges? Pure magic. I’ve made this crispy garlic butter roasted Brussels sprouts recipe so many times now, it’s basically my go-to veggie side dish for everything from weeknight dinners to holiday feasts.
Here’s the thing: Brussels sprouts get a bad rap for being bitter or mushy, but roasting them with butter and garlic transforms them into something irresistibly crispy and flavorful. After testing this recipe about 15 times (yes, I’m a little obsessed), I can confidently say it’s the easiest way to make Brussels sprouts that even my veggie-averse friends ask for seconds.
Why You’ll Love This Recipe
Okay, real talk—this crispy garlic butter roasted Brussels sprouts recipe has ruined all other veggie sides for me. Here’s why it might just become your new favorite too:
- ✅ Crispy edges every time: Thanks to roasting at a high temperature and a generous coating of butter, these sprouts get perfectly browned without turning mushy. I’ve burned this batch exactly twice learning the timing, so trust me on this one.
- ✅ Garlic butter flavor bomb: Roasting garlic in butter creates this nutty, savory sauce that clings to every sprout. It’s like a flavor hug that makes you forget you’re eating vegetables.
- ✅ Minimal ingredients, maximum impact: You only need a handful of pantry staples, and no fancy equipment. I usually whip this up when I’m juggling dinner and a toddler—mess-free and fast.
- ✅ Super versatile side dish: Whether it’s Thanksgiving, a casual weeknight, or a dinner party, these Brussels sprouts fit right in. Plus, they pair beautifully with everything from roast chicken to steak.
This recipe makes me feel like I cracked the code on Brussels sprouts—crispy, buttery, garlicky, and totally addictive. I hope you love them as much as I do!
What Ingredients You’ll Need
Here’s what I love about this ingredient list: you probably have most of these already in your kitchen. I’ve broken them down by what they do because knowing the “why” makes the process less intimidating.
- Brussels sprouts (1.5 pounds / 680g) — Fresh and firm with bright green leaves. I like medium-sized ones because they roast evenly and get crispier edges.
- Unsalted butter (3 tablespoons / 42g) — The star of the sauce. I always use real butter (no margarine, trust me), which browns beautifully and adds a rich depth.
- Garlic cloves (4 large, minced) — Fresh garlic is essential here. The roasting mellows out the sharpness and blends perfectly with the butter.
- Olive oil (1 tablespoon / 15ml) — Helps with roasting and crisping without burning the butter.
- Salt (1 teaspoon / 6g) — Enhances all the flavors. I prefer flaky sea salt to sprinkle on at the end.
- Black pepper (½ teaspoon / 1g) — Freshly ground gives it a little kick without overpowering the garlic butter.
- Optional: Red pepper flakes (¼ teaspoon / 0.5g) — For a subtle heat that balances the richness.
Tip: I always buy Brussels sprouts from the farmers’ market when I can—they tend to be fresher and have better flavor. Also, if your butter is salted, reduce the salt a bit to avoid over-salting.
Equipment Needed
You don’t need fancy kitchen gear for this crispy garlic butter roasted Brussels sprouts recipe—I’ve made it with the most basic setup.
- Baking sheet — A rimmed sheet pan works best to catch all the buttery goodness and keep the sprouts spread out for crisping.
- Mixing bowl — For tossing the sprouts with butter, garlic, and seasonings. I use a big one to avoid mess.
- Sharp knife — To trim and halve the Brussels sprouts. I have a trusty chef’s knife that’s seen better days but still gets the job done.
- Measuring spoons — Because I like to be precise with garlic and seasoning (though eyeballing works too if you’re confident!).
- Spatula or tongs — For tossing the sprouts on the baking sheet halfway through roasting.
Fun fact: I roast these on parchment paper sometimes for easier cleanup, but a well-seasoned baking sheet works just as well.
How to Make It: Step-by-Step
Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Preheat and prep (5 minutes)
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter or oil to prevent sticking. - Trim and halve the Brussels sprouts (5-7 minutes)
Cut off the stem ends and peel away any yellow or damaged outer leaves. Slice each sprout in half lengthwise so the flat side will crisp up nicely in the oven. - Melt butter and mix garlic (3 minutes)
In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic and cook for about 30 seconds to 1 minute until fragrant but not browned. This step softens the garlic and infuses the butter. - Toss sprouts with garlic butter and seasonings (3 minutes)
Place the halved Brussels sprouts in the mixing bowl. Drizzle the garlic butter and olive oil over them. Sprinkle with salt, black pepper, and red pepper flakes if using. Toss until every sprout is coated evenly. - Arrange on baking sheet (2 minutes)
Place the sprouts cut-side down on the baking sheet in a single layer. Crowding them causes steaming instead of roasting—so give them space. - Roast until crispy (20-25 minutes)
Pop the baking sheet into the oven and roast for about 20 minutes. At the 15-minute mark, use a spatula or tongs to gently flip the sprouts to help them brown evenly. Look for deep golden-brown edges and a tender center. - Final touch and serve (2 minutes)
Once roasted, taste and adjust salt if needed. Serve immediately for the crispiest texture.
Pro tip: If your kitchen smells like garlic heaven right now, you’re doing it right.
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Don’t skip halving the sprouts. Whole Brussels sprouts roast unevenly and don’t get those coveted crispy edges.
- Use unsalted butter. This way, you control the salt level perfectly. I always add flaky sea salt at the end for texture.
- High heat is your friend. Roasting at 425°F (220°C) ensures caramelization without drying them out.
- Give them space. Overcrowding the pan leads to steaming, and nobody wants soggy Brussels sprouts.
- Flip halfway through roasting. This helps all sides get that gorgeous golden-brown crisp.
- Use fresh garlic. Pre-cooking it gently in butter mellows the sharpness and infuses flavor without burning.
- Don’t forget the red pepper flakes. They add just the right amount of heat to balance the butter’s richness.
- Let them rest a minute before serving. The butter thickens slightly as it cools and clings better to the sprouts.
Also, cleaning as you go is my lifesaver here. While the Brussels sprouts roast, I tidy up the prep mess—that way, I’m not staring at a kitchen disaster after dinner.
Ways to Mix It Up
Once you’ve nailed the basic crispy garlic butter roasted Brussels sprouts, here’s how to switch things up. I’ve tried all these—and they’re all winners.
- Lemon Zest & Parmesan: After roasting, toss the sprouts with fresh lemon zest and ¼ cup grated Parmesan. The citrus brightens up the richness and adds a salty punch.
- Balsamic Glaze Drizzle: Right before serving, drizzle 1-2 tablespoons of balsamic reduction. It adds a sweet tang that pairs beautifully with the garlic butter.
- Spicy Sriracha Kick: Mix 1 tablespoon of Sriracha into the melted butter before tossing. Perfect if you like a little heat.
- Nutty Crunch: Sprinkle toasted chopped pecans or walnuts over the finished dish for texture and flavor contrast.
- Herby Freshness: Toss in chopped fresh herbs like parsley, thyme, or rosemary right before serving for a pop of color and aroma.
- Bacon Lovers’ Version: Fry 3-4 strips of bacon until crispy, crumble it, and sprinkle over the sprouts for an indulgent treat.
Feel free to swap out butter for ghee or avocado oil if you’re dairy-free, but butter just gives the best flavor and crisping. Also, adding a teaspoon of smoked paprika to the seasoning mix creates a lovely smoky vibe.
Serving Ideas & Storage
This crispy garlic butter roasted Brussels sprouts recipe is amazing fresh out of the oven, but here’s how I like to enjoy and store them.
- How to Serve: I usually plate these as a side to roasted chicken or grilled steak. They’re also fantastic tossed into grain bowls or salads for extra texture and flavor.
- Breakfast Upgrade: Chop leftover sprouts and mix into scrambled eggs or an omelet. Trust me, it’s a game changer.
- Storage: Let the sprouts cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a hot skillet or oven to bring back the crispiness. Microwave will warm them but make them a bit soggy.
- Freezing: I don’t recommend freezing roasted Brussels sprouts—they lose their crispiness and get mushy.
Pro tip: If you want to prep ahead, roast the sprouts a day in advance and reheat in a 400°F (200°C) oven for 5-7 minutes before serving.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about eating this crispy garlic butter roasted Brussels sprouts recipe.
| Per Serving (about ½ cup) | Amount |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Carbohydrates | 8g |
| Fat | 9g |
| Fiber | 3g |
Health Highlights: Brussels sprouts are packed with vitamin C, vitamin K, and fiber, which helps with digestion. The garlic has natural anti-inflammatory properties, and the butter, while rich, adds fat that helps your body absorb fat-soluble vitamins.
Honestly, this side feels indulgent but is actually a pretty wholesome way to get your veggies in. Plus, it’s way better than the soggy steamed sprouts I used to dread.
Final Thoughts
So that’s my crispy garlic butter roasted Brussels sprouts recipe! I know I’ve gone on about it, but when you find a veggie side dish this good, you want to shout it from the rooftops.
This recipe is my go-to for everything from busy weeknights to holiday dinners—it never lets me down. I hope you love it as much as my family does. Every time I make it, someone asks for the recipe, and now you have it.
Don’t be shy about making it your own—try those variations, swap in your favorite spices, or add a little crunch. Cooking should be fun and flexible, after all.
If you make this, I’d love to hear how it turns out! Drop a comment below and share your tweaks or favorite ways to serve it. And hey, if you’re on Instagram, tag me @mykitchenadventures—I get genuinely excited seeing your versions.
Happy roasting! Hope your kitchen smells as amazing as mine does right now.
FAQs
Q: Can I use frozen Brussels sprouts for this recipe?
A: You can, but frozen Brussels sprouts tend to release more water and don’t crisp as well. If you do use frozen, make sure to thaw and pat them very dry before roasting. Fresh ones definitely give the best crispy garlic butter roasted Brussels sprouts.
Q: How do I know when the Brussels sprouts are done?
A: Look for deep golden-brown edges and a tender center when you poke them with a fork. They should smell nutty and garlicky. The roasting time can vary, so start checking at 20 minutes—you want them crispy but not burnt.
Q: Can I make this recipe vegan or dairy-free?
A: Totally! Swap the butter for a good-quality olive oil or vegan butter substitute. The flavor will be a bit different, but still delicious. Just be careful with the roasting temperature so the oil doesn’t smoke.
Q: Can I prepare these Brussels sprouts ahead of time?
A: Yes! You can trim and halve the sprouts a day ahead and store them in the fridge. I usually mix them with the garlic butter just before roasting. Roasted leftovers also reheat well in a hot skillet or oven.
Q: What can I substitute for butter if I don’t have any?
A: Olive oil is the easiest substitute. It won’t brown quite the same way, but it’ll still help the sprouts crisp up and carry the garlic flavor. You can also try ghee if you have it, which adds a lovely nutty note.
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Crispy Garlic Butter Roasted Brussels Sprouts
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
A simple and delicious roasted Brussels sprouts recipe with crispy edges and a rich garlic butter flavor, perfect as a versatile veggie side dish for any meal.
Ingredients
- 1.5 pounds (680g) fresh Brussels sprouts, trimmed and halved
- 3 tablespoons (42g) unsalted butter
- 4 large garlic cloves, minced
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (6g) salt, preferably flaky sea salt
- ½ teaspoon (1g) freshly ground black pepper
- Optional: ¼ teaspoon (0.5g) red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter or oil to prevent sticking.
- Trim off the stem ends and peel away any yellow or damaged outer leaves from the Brussels sprouts. Slice each sprout in half lengthwise.
- Melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and cook for about 30 seconds to 1 minute until fragrant but not browned.
- Place the halved Brussels sprouts in a mixing bowl. Drizzle the garlic butter and olive oil over them. Sprinkle with salt, black pepper, and red pepper flakes if using. Toss until evenly coated.
- Arrange the sprouts cut-side down on the baking sheet in a single layer, giving them space to avoid steaming.
- Roast in the oven for about 20 minutes. At the 15-minute mark, gently flip the sprouts using a spatula or tongs to brown evenly. Look for deep golden-brown edges and a tender center.
- Taste and adjust salt if needed. Serve immediately for the crispiest texture.
Notes
Use unsalted butter to control salt levels. Do not overcrowd the pan to avoid steaming. Flip sprouts halfway through roasting for even crispiness. Fresh garlic is essential for best flavor. Optional red pepper flakes add subtle heat. For easier cleanup, roast on parchment paper. Variations include adding lemon zest and Parmesan, balsamic glaze, Sriracha, nuts, fresh herbs, or bacon. Butter can be substituted with ghee or avocado oil for dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About ½ cup per serv
- Calories: 120
- Sugar: 2
- Sodium: 230
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 3
Keywords: Brussels sprouts, roasted Brussels sprouts, garlic butter, crispy vegetables, easy side dish, holiday side, healthy vegetables
