Roasted Brussels Sprouts With Garlic
Updated Dec. 2, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pint brussels sprouts (about a pound)
- 4 to 6tablespoons extra virgin olive oil, to coat bottom of pan
- 5cloves garlic, peeled
- Salt and pepper to taste
- 1tablespoon balsamic vinegar
Nutritional analysis per serving (4 servings)
208 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Step 2
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Step 3
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Private Notes
Comments
Can I make this today to serve tomorrow at Thanksgiving? Oven gets too full at zero hour...
I think I use Ina Garten's recipe. Much easier and less oil. Just halve the brussel sprouts and toss them in a tablespoon and a half of olive oil and roast at 450 degrees.
Since reading all of the comments here, we've taken another look at the recipe and adjusted it. 10-20 minutes @ 400 degrees with a few shakes of the pan in between. I hope this change yields better results for all of you!
So good I ate them for Thanksgiving and for several days in a row - including cold from the fridge… and made them again three days later. Perfect!
Good, but too much oil for our family's taste (and we like olive oil!). I'll look for another recipe for next Thanksgiving.
Super easy dish, great for potlucks. Have made it sometimes with balsamic glaze in the last step instead of balsamic vinegar and it's sweeter but good. It's doable at 400F but keep a close eye or shake them about. I like mine on the crispier side so I thought 20ish minutes was perfect