Roasted Brussels Sprouts With Garlic

By Mark Bittman

Updated Dec. 29, 2025

Roasted Brussels Sprouts With Garlic
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(13,869)
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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
13,869 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Cara

This is a good recipe. Though I think I generally get similar results by skipping the stovetop and going straight to the oven. I love the balsamic vinegar splash at the end. Maple syrup drizzle is a winner too!

Mira

Simplest easiest last minute side. Served with store bought quality shredded rotisserie chicken, radishes/cucumbers and a leftover side of lentil-kale thick stew. Feast out of nothing in less than 20 minutes!

Clare

Made these for the first time last night, and was very happy with both flavor and texture. BUT, I don't own a cast iron skillet large enough to accommodate a pound of halved spouts, cut side down, in a single layer! That would be a very large pan. I was only cooking for two, so just squeezed in as many sprouts as I could, and it was plenty.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.