Roasted Brussels Sprouts With Garlic
Updated Dec. 29, 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!
Balsamic is loaded with added sugar. At least worth a mention, I think. Red wine and unsweetened rice vinegar are delicious.
it is my unpopular opinion that there is no such thing as a burned Brussel sprout. I have burned so many pans that somehow, still disappear.
Is it necessary to brown the brussels first in a skillet? Can I avoid that step and put them directly in the oven?