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Roasted Garlic Brussels Sprouts

Roasted Garlic Brussels Sprouts

Brussels sprouts roasted until browned and tender, then finished with sliced garlic for a savory, crisp-edged vegetable dish.

Active time
10 min
Total time
35 min
Servings
4
Difficulty
easy
Cuisine
American
Diets
Halal, Mediterranean, Paleo, Pescatarian, Vegan, Vegetarian

Instructions

  1. Step 1

    Heat the oven to 220°C and position a rack in the middle.

    Cookware: oven

  2. Step 2

    Toss the Brussels sprouts with the olive oil, salt, and black pepper in the mixing bowl until evenly coated.

    Ingredients used: 1.0 gr Black Pepper, 680.0 gr Brussels Sprout, 5.0 gr Fine Salt, 30.0 ml Olive Oil

    Cookware: mixing bowl

  3. Step 3

    Spread the seasoned sprouts in one layer on the baking sheet, placing as many as possible cut-side down. Roast at 220°C for 15 minutes.

    Timer: 15 min (fixed)

    Cookware: baking sheet, oven

  4. Step 4

    Scatter the garlic over the sprouts and turn everything with the spatula. Roast at 220°C until the sprouts are deeply browned and tender and the garlic is golden, about 8 minutes.

    Timer: 8 min (fixed)

    Ingredients used: 18.0 gr Garlic

    Cookware: baking sheet, oven, spatula

  5. Step 5

    Transfer the roasted Brussels sprouts and garlic to a serving dish and serve hot.

    Cookware: baking sheet, spatula

Nutrition (Estimated)

Basis
serving
Calories
140.5 kcal
Protein
6.1 g
Carbohydrates
16.6 g
Fat
7.4 g
Fiber
6.6 g

Food safety

Caution: low

Wash the Brussels sprouts before trimming and dry them thoroughly. Refrigerate leftovers within 2 hours and use within 4 days.

Risk factors

  • knife use while trimming sprouts and slicing garlic
  • burn risk from the hot oven and baking sheet