Roasted Brussels Sprouts With Garlic

By Mark Bittman

Updated December 28, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(14,183)
Comments
Read comments

This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Featured in: THE MINIMALIST; Ever So Humble, Cast Iron Outshines The Fancy Pans

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Ingredients

Yield:4 servings

  • 1 pint brussels sprouts (about a pound)

  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

  • 5 cloves garlic, peeled

  • Salt and pepper to taste

  • 1 tablespoon balsamic vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 208 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 4 grams fiber; 322 milligrams sodium; 4 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

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Ratings

5 out of 5
14,183 user ratings
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Comments

Peggy

Can I make this today to serve tomorrow at Thanksgiving? Oven gets too full at zero hour...

Susan

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.

Margaux Laskey, Staff Editor

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!

Christa

Who buys Brussels sprouts in "pints"?

JT

Place brussels sprouts and garlic cloves in cast-iron skillet, toss with olive oil, and bake at 400° for 15 to 20 minutes. Perfect.

Catalina

So the garlic cloves go in whole?

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