A Quick, Flavorful Weeknight Side
This garlic butter roasted brussels sprouts recipe is cozy, caramelized, and simple enough for any weeknight. It’s buzzy for Pinterest boards and easy to scale for family dinners or meal prep.
introduction
Delicious Garlic Butter Roasted Brussels Sprouts shine with a golden-brown crust and bright lemon finish — one bite and you’ll want them on repeat. If you love crispy edges and garlicky richness, these sprouts deliver.
Pairing these with other roasted sides can make a full, colorful plate; try a recipe for crispy roasted Brussels sprouts and sweet potatoes for a cozy fall spread.
Why You’ll Love This Delicious Garlic Butter Roasted Brussels Sprouts:
- Big flavor from simple ingredients — butter, garlic, lemon, and a touch of heat.
- Fast: ready in about 30 minutes from start to finish.
- Crowd-pleasing: great for picky eaters and family dinners.
- Easy to prep ahead and reheat for lunch or meal prep.
- Versatile: pairs with proteins, grains, or a hearty salad.
Ingredients Needed :
Vegetables
- 1½ pounds Brussels sprouts, trimmed and halved
Fats & aromatics
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
Seasoning & finish
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ teaspoon red-pepper flakes (for heat)
Step-by-Step Instructions :
- Preheat the oven to 425°F (220°C). Rinse and trim the Brussels sprouts, then slice them in half. Pat them dry with a kitchen towel.
- In a large mixing bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and red-pepper flakes until combined.
- Add the halved Brussels sprouts to the bowl and toss until each piece is evenly coated with the mixture.
- Spread the coated sprouts cut-side down on a baking sheet in a single layer. Roast for 20–25 minutes until they are golden-brown and tender.
- Once done, drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese before serving.
Serving Suggestions Delicious Garlic Butter Roasted Brussels Sprouts
These sprouts shine alongside roasted or grilled proteins. Serve them with roasted chicken, pan-seared salmon, or tossed into a grain bowl. For a Mediterranean twist, pair with Greek lemon garlic roasted potatoes and a fresh cucumber salad.
Try tossing leftovers into warm pasta or a hearty grain bowl for an easy next-day lunch.
Tips for Success Delicious Garlic Butter Roasted Brussels Sprouts
- Cut sprouts in similar sizes so they roast evenly; larger ones can be quartered.
- Pat them very dry—moisture prevents browning, and browning = flavor.
- Use the highest oven heat your sheet pan and oven can handle (425°F is ideal) and roast cut-side down for caramelization.
- Add the lemon juice after roasting to keep the bright, fresh flavor.
- Make leftovers into a quick skillet meal by stirring them into rice or grains with a little extra butter—leftover brussels are delicious with a creamy garlic butter beef and cheddar rice for a comfort-packed weeknight bowl. creamy garlic butter beef and cheddar rice
variation (if any)
- Bacon & maple: Toss cooked, chopped bacon and a drizzle of maple syrup over the finished sprouts.
- Balsamic drizzle: Finish with a splash of aged balsamic for a sweet-tangy glaze.
- Vegan: Swap butter for extra olive oil or vegan butter and omit Parmesan.
FAQs
Q: Can I roast frozen Brussels sprouts?
A: You can, but frozen sprouts release more moisture. Thaw and pat dry, then roast a few minutes longer to get crisp edges.
Q: How do I reheat roasted Brussels sprouts without losing crispness?
A: Reheat in a hot oven or toaster oven at 400°F for 5–8 minutes to refresh the crisp exterior.
Q: Can I make these without butter?
A: Yes—use 3 tablespoons olive oil or a plant-based butter substitute for a dairy-free version.
Q: Do I have to flip the sprouts while roasting?
A: No—placing them cut-side down ensures good contact for browning. Flip only if needed for more even color.
Ingredients
Vegetables
- 1.5 pounds Brussels sprouts, trimmed and halved
Fats & Aromatics
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
Seasoning & Finish
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon red-pepper flakes optional for heat
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Rinse and trim the Brussels sprouts, then slice them in half. Pat them dry with a kitchen towel.
- In a large mixing bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and red-pepper flakes until combined.
- Add the halved Brussels sprouts to the bowl and toss until each piece is evenly coated with the mixture.
Cooking
- Spread the coated sprouts cut-side down on a baking sheet in a single layer. Roast for 20–25 minutes until they are golden-brown and tender.
- Once done, drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese before serving.
