Go Back
- 1 pound Brussels sprouts, trimmed and halved - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon smoked paprika - Zest of 1 lemon - 2 tablespoons fresh parsley, chopped Garlic Butter Roasted Brussels Sprouts need simple but fresh ingredients. You start with Brussels sprouts. Trim them and cut them in half. This helps them cook evenly. The unsalted butter adds a rich taste. I use four tablespoons. The garlic gives a strong flavor. Five cloves minced will do the trick. Next, you need oil and spices. A tablespoon of olive oil helps the butter coat the sprouts. Salt and pepper add flavor. The smoked paprika gives a hint of warmth. Zest from a lemon brings brightness. Lastly, fresh parsley adds color and taste at the end. These ingredients come together to make a tasty side dish. First, preheat your oven to 400°F (200°C). This high heat helps the Brussels sprouts get nice and crispy. While the oven heats up, wash your Brussels sprouts. Trim off the ends and cut them in half. This step helps them cook evenly. Next, melt 4 tablespoons of unsalted butter in a saucepan over low heat. Add 5 cloves of minced garlic to the butter. Cook it for 2-3 minutes. You want the garlic to smell great, but do not let it brown. That will make it bitter. In a big bowl, combine the halved Brussels sprouts with the melted garlic butter. Also add 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Toss everything well. Make sure each sprout is coated with the garlic butter mix. Then, spread them out on a baking sheet lined with parchment paper. Put the baking sheet in your preheated oven. Roast the Brussels sprouts for 25-30 minutes. Stir them halfway through for even cooking. You want them to be tender and golden brown on the edges. Once they are done roasting, take them out of the oven. Sprinkle the zest of 1 lemon and 2 tablespoons of chopped fresh parsley on top. This adds a fresh pop of flavor that makes the dish shine. Serve these warm as a tasty side dish. To keep Brussels sprouts from getting mushy, use high heat. Roast them at 400°F for that nice crisp. Also, cut them evenly. This helps them cook at the same rate. Aim for halves that are about the same size. This way, you avoid some being soft while others are hard. You can boost the taste with extra spices. Try adding garlic powder or onion powder for depth. If you want a bit of heat, sprinkle some chili flakes in the mix. This adds a nice kick that pairs well with the garlic. To serve these Brussels sprouts beautifully, use a large white plate. The bright green color really pops against it. You can add a sprinkle of fresh parsley on top for a touch of color. For a fun twist, add lemon wedges on the side. They look great and offer a fresh squeeze when serving. {{image_2}} You can swap out butter for ghee or olive oil. Ghee adds a rich taste, while olive oil keeps it light. Both options work well. If you want more texture, try adding cheese or nuts. Parmesan cheese can add a salty bite. Nuts like walnuts or pecans bring a nice crunch. To elevate the flavor, consider balsamic vinegar or honey. A splash of balsamic gives a tangy twist. Honey adds sweetness that contrasts the sprouts' slight bitterness. You can also mix in other vegetables. Carrots or sweet potatoes roast well and add color to your dish. To make this dish vegan, simply replace butter with vegan butter or olive oil. Use a garlic-infused oil for extra depth. This way, you keep the great taste while sticking to a plant-based diet. Enjoy your meal without missing out on flavor! Store cooked Brussels sprouts in an airtight container. This keeps them fresh. They last for about 3-4 days in the fridge. Before storing, let them cool completely. This helps avoid steam buildup, which can make them soggy. If you want to enjoy them later, keep the lemon zest and parsley separate to maintain flavor. To reheat, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes. This brings back their crispness. You can also use the microwave if you're in a hurry. Heat them in short bursts, about 30 seconds at a time. Stir in between until warmed through. You can freeze Brussels sprouts, but it's best to blanch them first. Boil them for 2-3 minutes, then place them in ice water. This stops the cooking process. Drain and pat dry before putting them in freezer bags. Press out as much air as you can. They can last up to 3 months in the freezer. When you are ready to use them, thaw overnight in the fridge. Roasting from frozen is also fine; just add a few extra minutes to the cooking time. To make Brussels sprouts crispy, start with dry sprouts. After washing, pat them with a towel. Cut them in half to increase surface area. Toss them with enough oil and seasonings to coat. Roast them at 400°F for 25-30 minutes. Stir halfway through for even cooking. Use fresh sprouts for the best texture. Yes, but frozen Brussels sprouts can be softer. They take longer to cook. Thaw them first for better results. If you roast them from frozen, increase the cooking time by about 10 minutes. This helps them become tender and golden. Garlic Butter Roasted Brussels sprouts pair well with many main dishes. Try them with grilled chicken or fish. They also go great with steak or pork chops. For a vegetarian meal, serve them with quinoa or a hearty grain salad. Roasting Brussels sprouts takes about 25-30 minutes. This results in a tender inside and crispy edges. Cooking time may vary based on the size of the sprouts. Always check for a golden brown color for the best texture. Brussels sprouts are very healthy! They are high in vitamins C and K. They also provide fiber, which aids digestion. Eating them may help lower cholesterol. Plus, they are low in calories, making them a great choice for meals. Garlic butter roasted Brussels sprouts are a great dish to make. We covered the main ingredients and how to prepare them perfectly. With the right tips, you can avoid mushy sprouts and give them more flavor. I shared variations that suit your taste and storage tips for leftovers. You can adapt this recipe easily, whether you're vegan or like different flavors. Enjoy making this tasty side dish that impresses everyone at your table!

Garlic Butter Roasted Brussels Sprouts

Experience the deliciousness of Garlic Butter Roasted Brussels Sprouts! This simple recipe transforms fresh Brussels sprouts into a flavorful side dish with a rich garlic butter and a hint of lemon. Perfect for any meal, it's easy to prepare in just 40 minutes. Discover the key steps and tips to make these roasted sprouts a hit at your table. Click through now to explore this mouthwatering recipe and impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 pound Brussels sprouts, trimmed and halved

4 tablespoons unsalted butter

5 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

Zest of 1 lemon

2 tablespoons fresh parsley, chopped

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium saucepan, melt the butter over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant, being careful not to let it brown.

      In a large mixing bowl, combine the halved Brussels sprouts with the melted garlic butter, olive oil, salt, black pepper, and smoked paprika. Toss until the Brussels sprouts are well coated.

        Spread the seasoned Brussels sprouts evenly on a baking sheet lined with parchment paper.

          Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are tender and golden brown on the edges.

            Remove from the oven and sprinkle with lemon zest and fresh parsley for a burst of brightness.

              Serve warm as a delightful side dish.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4