Roasted Garlic Brussels Sprouts
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These roasted garlic brussels sprouts are so crispy and caramelized! Makes for the best side dish for holidays and quick weeknight dinners.
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Why you’ll love Roasted Garlic Brussels Sprouts
- Perfectly caramelized and crispy. Say goodbye to boiled, bitter brussels sprouts! Instead, these brussels sprouts are roasted at high heat, turning them wonderfully crispy, caramelized, and sweet.
- Quintessential holiday side dish. Brussels sprouts have become a traditional holiday staple, particularly around Thanksgiving and Christmas. And they are sure to be a guaranteed crowd-favorite, especially when they’re roasted alongside some bacon and finished with an irresistible balsamic glaze.
- Picky-eater friendly. Believe it or not, even the pickiest of eaters will be gobbling this up in no time.
Key Ingredients
- Brussels sprouts: fresh, trimmed and cut in half
- Balsamic vinegar: provides sharp, tangy flavors that will ultimately caramelize once cooked
- Honey: adds natural sweetness to balance the vinegar
- Olive oil: to coat the brussels sprouts for high-heat roasting
- Bacon: for savory, smoky flavors (can also substitute pancetta)
- Garlic: add more or less, to taste
How to make Roasted Garlic Brussels Sprouts
- Prep the brussels sprouts. Dry the brussels sprouts completely. Then trim, if needed, removing (and saving) any loose or yellow leaves, and slice in half.
- Season. Toss the brussels sprouts with balsamic vinegar, olive oil, bacon, garlic, salt, and pepper on a greased rimmed baking sheet until they are all evenly coated.
- Roast. Spread the brussels sprouts out in an even layer, avoiding any overlap. Bake at 400°F for 20-25 minutes or until the edges are dark brown and crispy. Pro tip: roast the reserved loose leaves during the last 5-10 minutes.
- Finish and serve. Combine the honey and balsamic vinegar. Pour the mixture over the warm brussels sprouts, tossing gently so every piece is coated. Serve warm.
Variations and add-ins
- Pancetta: a great swap for the bacon
- Cheese: sprinkle with freshly grated Parmesan or Parmigiano Reggiano during the last 5 minutes of roasting
- Nuts: top with toasted walnuts or pecans for an added crunch
What to serve with Roasted Garlic Brussels Sprouts
Tools For This Recipe
Roasted Garlic Brussels Sprouts: Frequently Asked Questions
Blanching is not necessary here. Raw, trimmed, and halved brussels sprouts can be roasted directly on a sheet pan at high heat without blanching beforehand.
Olive oil and avocado oil are both excellent options. Olive oil adds rich flavor whereas avocado oil has a high smoke point.
400°F is ideal for tender centers and golden brown edges. For even more crispy edges and extra char, preheat the sheet pan first or roast at 425-450°F instead.
If the pan is overcrowded or the brussels sprouts touch or overlap, they will steam in their own moisture (rather than roast). Wet brussels sprouts – that have not been dried thoroughly prior to roasting – can also cause steam.
Store leftovers in an airtight container in the fridge for 2-3 days, reheating in the oven at 350°F (10-12 minutes) or air fryer at 375°F (3-4 minutes) until warm and crispy.
Roasted Garlic Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, halved
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon honey
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place brussels sprouts in a single layer onto the prepared baking sheet. Add 2 tablespoons balsamic vinegar, olive oil, bacon and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until tender with crisp edges.
- In a small bowl, whisk together honey and remaining 1 tablespoon balsamic vinegar. Stir into the warm brussels sprouts, gently tossing until evenly coated.
- Serve immediately.
Equipment
Notes
- Dry the brussels sprouts. Make sure they are completely dry (using a towel or salad spinner) prior to roasting or else they will steam instead.
- Avoid an overcrowded pan. Spread the brussels sprouts out in a single layer, ensuring they have space in between. Overcrowding or any overlap will trap steam and cause sogginess.
- Roast at high heat. Cook the brussels sprouts at 400°F so the edges brown and caramelize quickly.
- Save the loose outer leaves. Reserve and sprinkle the loose leaves on the baking sheet during the last 5-10 minutes of roasting the brussels sprouts, serving as a crispy garnish or snack.
- Reheat in the oven or air fryer. Skip the microwave when reheating leftovers, reheating in the oven or air fryer to revive some of its crispness.
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In order to make this recipe kosher, I’d have to eliminate the bacon. Is that a problem? Will it still taste good?
On the sprouts, I have found it best to actually par-cook them whole for about 5 – 7 minutes in a soft rolling boil. Most places I have
had these (e.g. Ruths) under cook them terribly and it’s like eating rocks. By par-cooking you soften them up considerably. As to cut or not cut, if they are bigger than a marble I cut in half. If they are REALLY big, I’ll ‘v’ core them as well. Also check carefully for BUGS. I’ve had a number of batches that I threw away because after peeling the bad bits off the top layers and cutting them open, there is a specific type of beetle that likes to eat these as well, so yeah, I’d really say you should cut in half and examine them. The oven temp has to be HOT to caramelize them as well.
My mother did what most mothers did… boiled the hell out of vegetables. Everything was glutenous, smelly and limp. I hated them but she force fed my sister and me with the fork in the back of our mouths. Besides that, she was a pretty good. mother. But… I have loathed veggies for my life. Until I started cooking for myself and decided, slowly, to try fish and vegetables despite a lifelong abhorrence. I’m surprised at how much I love a great roasted anything healthy but I have to say… here and now… that damndelicious.net has been my go-to recipe artiste for a long time. Anything she says is good… I’ll give it a go. And every time have come out a winner.
Now Brussel Sprouts make me feel like vomiting but… I think I’m going to head out to the local farmers market, pick myself a handful of small ones and try this. I can’t even begin to believe I’m saying this but in my experience, if damndelicious says it’s good, it is guaranteed to be good. I’ll let you know. And thank you for helping me to grow up with great adult tastes that even kids will like. You rock.
Have you tried this with frozen Brussels Sprouts?
I have not.
I am planning to make this for Thanksgiving dinner this year. How far ahead do you think I could make this? Thanks…and I absolutely love your website and your recipes!
The night before should be fine!
What about substituting pancetta for the bacon?
Yes, amazing!
This was an easy recipe and so delish! My husband does not like brussels sprouts AT ALL and won’t even taste them … normally. But when I made these he tasted them and then proceeded to eat the entire tray! He said it was his favorite part of the meal. So, thank you for this. I will be making it again!
The only thing I did differently was to cook it for 30 minutes.
Do you fry the bacon first ?
Nope – the bacon is cooked with the brussels sprouts.
I’m confused. So I lay out the sprouts in a roasting pan, then add bacon, vinegar, etc. Toss it all together. Then lay it all out again in the pan?
“Place brussels sprouts in a single layer onto the prepared baking sheet. Add remaining 2 tablespoons balsamic vinegar, olive oil, bacon and garlic; season with salt and pepper, to taste. Gently toss to combine.”
Yes, that’s exactly right.
These are so delicious. The best brussel sprout recipe I have tasted.
i am so confused… please forgive me. so… I am to mix the coating at different stages, but not put it on until 12-14 minutes after the sprouts have been cooking?
The honey mixture is added at the very end.
Looks delicious! Should I cook the bacon before adding it to the baking sheet?
Nope – there’s no need to! 🙂
Had some family over so paired these with Garlic Butter Rib eye and Italian Mashed potatoes. I now feel sorry for all other Brussels sprouts recipe because this right here is the end all!
Added some sliced onion and craisins. I think I just had Thanksgiving in September!
Thanks Chungah!!! xoxoxoxo
Omg!! This is my New Favorite Brussels Sprouts recipe!! That touch of honey at the end- Genius!!! It took all my strength not to eat the whole tray!!!
Does anyone else read the instructions a bit confusing? I think the line”Place brussels sprouts in a single layer onto the prepared baking sheet” is placed in the wrong section?
Nope, it’s exactly where it should be. Thanks for checking!
I was a little confused too. Does it mean to toss the brussel sprouts in the balsamic, bacon, oil and garlic and then arrange in a single layer on the baking sheet? Or do you just pour the remain ingredients on top of the brussel sprouts that are already laid out on the baking sheet? Sorry. I’m new to cooking and I have to have very specific instructions or I mess up the whole thing :/
You can just toss everything right on the baking sheet.
Yeah, I’m not getting it either. The recipe reads to mix the honey and vinegar in a bowl and leave it on the side. The next steps have you setting the sprouts on a sheet, then adding (to the bowl) more vinegar, bacon, garlic, olive oil, salt and pepper. Then gently toss it the sprouts around? Wouldn’t it make more sense to put all the ingredients in that bowl, then add the prepped sprouts and turn them in there before putting them on the half inch high cookie sheet? It would make sense to me to avoid the mess and ensure the mix is thoroughly applied to the sprouts. Check me on this. Thanks.
This was incredible! So very yummy. Thank you!
These look delicious! I’ve gotta say, I’ve made a TON of your recipes (IE: honey garlic chicken, alfredo, general tao chicken, etc) and I’ve had nothing but good luck!
Jessica
http://www.littlemapleleaf.blogspot.com
I LOVE Brussels sprouts so these are so happening!
This looks delicious! The recipe doesn’t say to cut the sprouts in half but the picture seems to show at least part of them cut in half. To cut/or not to cut…. That is the question!
You can certainly cut them in half – I halved half of them and left the other half whole so it’s completely up to you!
I love brussel sprouts and this recipe sounds good. Have you ever tried brussel sprouts cooked in hot and spicy V8 juice. you may like it.