Roasting Brussels sprouts with garlic is incredibly straightforward. With just a few simple steps, you’ll have a restaurant-quality side dish ready to impress.

1. Preheat Your Oven and Prepare a Baking Sheet: Start by preheating your oven to a high temperature – 400°F (200°C). This high heat is key to getting those beautifully caramelized and slightly crispy Brussels sprouts. While the oven is preheating, line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Parchment paper is generally preferred as it prevents sticking without adding any metallic taste.
2. Prepare the Brussels Sprouts: Thoroughly wash the Brussels sprouts under cold water. Then, trim the tough ends of each sprout. This is the very bottom part where the stem was attached. Next, depending on the size of your sprouts, you’ll want to halve or quarter them. For smaller sprouts, halving them lengthwise is sufficient. For larger sprouts, quartering them ensures they cook through evenly and become tender in the center while getting crispy on the edges. Aim for roughly uniform sizes so they roast at the same rate.
3. Prepare the Garlic: Peel your garlic cloves. For this recipe, minced garlic works best as it disperses its flavor more evenly throughout the Brussels sprouts and also browns nicely in the oven, adding a wonderful roasted garlic flavor. You can use a garlic press or finely chop the garlic with a knife. If you prefer a milder garlic flavor, you can slice the garlic instead, as sliced garlic tends to roast more gently.
4. Toss Everything Together: In a large bowl, place the prepared Brussels sprouts and minced garlic. Drizzle generously with extra virgin olive oil. Ensure all the sprouts and garlic are well coated with the oil. This is important for even roasting and preventing them from drying out. Next, season generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; Brussels sprouts can handle a good amount of salt and pepper to bring out their best flavors. Toss everything together with your hands or a large spoon until the sprouts and garlic are evenly coated with oil and seasonings.
5. Arrange on the Baking Sheet: Spread the seasoned Brussels sprouts and garlic in a single layer on the prepared baking sheet. It’s crucial not to overcrowd the pan. Overcrowding will cause the sprouts to steam instead of roast, resulting in soggy sprouts rather than crispy ones. If necessary, use two baking sheets to ensure they are spread out in a single layer. Arrange them cut-side down for maximum caramelization.
6. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-35 minutes. The roasting time will depend on the size of your sprouts and your oven. About halfway through the roasting time, around 15-20 minutes, toss the Brussels sprouts with a spatula to ensure they brown evenly on all sides. Continue roasting until the Brussels sprouts are tender when pierced with a fork and beautifully browned and slightly crispy on the edges. Keep an eye on them towards the end of the roasting time to prevent them from burning. You want them nicely caramelized, not charred.
7. Serve Immediately: Once roasted to perfection, remove the baking sheet from the oven. Taste one sprout and adjust seasoning if needed. Roasted Brussels Sprouts with Garlic are best served immediately while they are hot and crispy. Their flavor and texture are at their peak right out of the oven.