Today I will show you how to make sensational Roasted Garlicky Brussel Sprouts. Not only are they absolutely gorgeous, but they are also delicious.
I am fully aware that there are two camps when it comes to Brussel Sprouts. You have those who love them and those who hate them. There are very few in the middle. But I am convinced that how you prepare Brussel Sprouts make a huge difference to how well they are received.
Secrets to Making Brussel Spouts Taste Amazing:
Today we will roast Brussel Sprouts with a little oil, salt, and garlic. Simple and easy, but this method of preparation makes a difference. I do need to stress that you must not overcook them. They go from a delicious, unique taste to a soggy, overcooked taste. Not even the most determined Brussel Sprout defender can do much with that taste. Start checking the Brussel Sprouts at 15 minutes. Since they can vary in size, it is important to pick as uniform of a size as possible (when you have the option). They are ready when you can pierce them with a fork. The garlic can sometimes char a little bit; we don’t mind that, so we put in the garlic from the beginning, but you can add the garlic a few minutes into the cooking time or choose to chop the garlic into larger pieces.
Tips for Making Ahead of Time:
The one trick about roasted vegetables that we should keep in mind is that they cool quickly. They are, therefore, some of the last things you cook before serving. Reheating may spoil the freshness of the taste. However, they can be prepared well in advance, ready to bake just as you need them. I like to have my roasted veggies, oiled and salted, on a baking tray, ready to go.
More Side Dishes:
Garlicky Brussel Sprouts are a must for the Holiday, but I cannot do a blog post on side dishes and not mention a few more fantastic recipes. First, we have the Norwegian Red Cabbage, one of those spectacular dishes that Christmas simply cannot do without. It is almost as important as the cranberry sauce to the Thanksgiving menu.
Some of my other favorites:
- Spicy Maple Glazed Roasted Carrots with Pistachios
- Roasted Sweet Potato Slices with fresh Cranberry Pomegranate Relish.
The side dish that brings the Holiday meal together is the Holiday Gravy. This is such an important component of a Holiday table. Here is a place to put some effort. One can forgive a lot if the gravy is hot and delicious. So, let me share my secret to a wonderful Holiday gravy. It makes all the difference. I also have a gluten-free option that we absolutely love. Click Here for the Recipe!
And finally, the mashed potatoes, which is another staple at the Holiday meal.
I hope you enjoy this Roasted Garlicky Brussel Sprout Recipe as much as I do.Print
Roasted Garlicky Brussel Sprouts
- Yield: Serves 4-6 1x
- 1 1/2 pounds of Brussel Sprouts
- 3 tablespoons oil
- 1 teaspoon salt
- 3–5 garlic cloves (minced or chopped)
- Preheat oven to 400F
- Prepare and clean the Brussel Sprouts, remove loose leaves
- In a bowl (or bag), add the Brussel Sprouts, olive oil, salt, and garlic.
- Massage to coat the Brussel Sprouts with the oil
- Place Brussel Sprouts on a lined or greased baking tray
- Bake for 15 minutes
- They are done when you can pierce them with a fork
- Do not over-bake
- Remove from oven and serve