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Garlic Roasted Brussels Sprouts





I didn’t really grow up eating brussels sprouts. That strange, mushy grayish green thing that cartoons complained about was enough for me to know that I could live life without ever trying them…until one day, I did.

I don’t know why I let these little guys into my life, but boy, I am so glad I did. These sprouts are DELICIOUS! My husband was leery of my foray into brussels sprout territory. The looks he shot them (and me!) and the little pokey prod investigation he did before popping one into his mouth had me convinced that they would never grace our dinner table again. So imagine my shock when he took seconds! He really liked them…moreover, liked them!! Not only did we enjoy the flavor and texture of this dish, but now they’ve become a requested and go-to side at home.

So, if you’ve given up on brussels sprouts, PLEASE give this recipe a try. With a nice crunch and that hint of garlic, these might just change your mind.

 I’ve provided portions to use this recipe as a side dish or appetizer. If you’ll be using this as an entree, I’d recommend preparing double.

Brussels Sprouts Tip – People complain of the gas causing nature of brussels sprouts. We, Indians, have a handy tool in our kitchen arsenal to fight that. Just add a pinch of hing (ground asafoetida) during the cooking process. Be careful. Hing has a very strong scent and flavor so when unsure, add less than you think. It can easily take over the flavor of a dish. South Asians routinely use this ingredient in our lentil dishes and many will even add it to the beans we’ll use for mexican foods and other dishes that seem to make people “gassy”.

Hing Tip – While I am on the topic of hing, I have another tip. ALWAYS store your hing in an airtight container. If you will be using a coffee grinder to grind it yourself, then realize that you’re basically dedicating that coffee grinder to hing and hing only. I’m not kidding. The scent is very strong and will overcome anything that follows.


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1/2 lb Brussels Sprouts, washed and halved
4 large cloves Garlic, smashed
1.5 tsp Butter or Ghee (omit or use dairy free fat if you're going for vegan)
1.5 tsp Extra Virgin Olive Oil
Freshly Ground Black Pepper to taste
Kosher/Sea Salt to taste
* Click to ingredient to choose one


Trim and halve the brussels sprouts.
Smash the garlic (or coarsely chop).
In a large pan, melt the butter and olive oil over medium-high heat. I use a non-stick, searing pan from Calphalon that allows for searing without sticking. I LOVE it. It works magically. If you don't have one, then use a regular pan but you may have to use more oil/butter so your brussels sprouts don't stick to the pan too badly.
Add smashed garlic.
When fragrant, place the brussels sprouts flat side down in the pan in a single layer.
Decrease the heat to medium-low and cover.
Do not touch or stir for 10 minutes. After 10 minutes, check the underside of one. It should be beautifully browned. If it isn't, re-cover and continue cooking for another 5 minutes.
Season with salt and pepper before serving.