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Celebrate brassica season with Roasted Brussels Sprouts & Garlic. The caramelized sweetness of the garlic is the perfect balance for the slightly sharp, nutty sweetness of roasted Brussels sprouts. Add a layer of flavor with a squeeze of lemon or a drizzle of vinegar. Roasted Brussels Sprouts & Garlic pairs well with savory roasts, smoked proteins and fermented vegetables. Try our recipe for Roasted Brussels Sprouts & Garlic; trust me they are tastier today than when we were kids.


  • 1 pounds Brussels sprouts

  • 1 –2 Tbsp oil

  • 1 head garlic*, small

  • Salt & pepper, to taste

Main Ingredient(s): Brussels Sprouts, Garlic

* Whole peeled garlic cloves may be substituted.


  • Heat oven to 400°F. Prepare a sheet pan.

  • Trim the stems and remove any dry, yellow or blemished outer leaves. Rinse & pat dry. Cut larger sprouts in half.

  • Remove loose papery skin from garlic head, cut head in half (cross section), exposing cloves.

  • Toss sprouts with oil, salt & pepper. Carefully rub exposed surface of garlic with oil and season.

  • Put sprouts on sheet pan in an even layer. Place garlic halves on sheet pan, cut side down. Roast for 25-30 minutes, until sprouts are crisp on the outside and tender on the inside, shaking the pan twice during baking time to allow sprouts to brown evenly. Garlic will be tender.

  • Remove from oven. Remove garlic from pan, using tongs, squeeze garlic head gently and roasted cloves will pop out. Discard skin. Using a fork lightly mash garlic and toss with sprouts.

  • Serve warm.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: October 24, 2023