Roasted Brussels Sprouts With Garlic Recipe (2024)

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

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.

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!

“Cook, undisturbed, until sprouts begin to brown on bottom...” okay, Schrödinger's cat instructions.

I chop my garlic (but use less) and add dried cranberries & walnuts at the end. People go crazy.

I have made this recipe twice. The first time, I followed the directions and it was burned to a crisp after 20 minutes. The second time, I doubled the garlic, slivered it, and cooked the brussels sprouts for 10 minutes in the oven after sauteeing as directed. They were perfect.

Can I make this the day before Thanksgiving? How do I warm on Thanksgiving?

It never ceases to amaze me when knowledgeable cooks use extra virgin olive oil in dishes like this. EVOO is a complete waste of money and mainly just a good way to set off the smoke detectors. Not only does it completely lose its distinctive flavor when heated this hot, it also has a very low smoke point (375F, so expect smoke). An extra light olive oil would be a good choice here, as would peanut, soybean, canola, corn, or even ghee.

You can roast frozen brussels sprouts; just make sure they don't thaw before you put them in the oven. Steaming the water off in the oven will help keep them crispy.

This is a marvelous way to prepare Brussels sprouts and is probably my family's favorite presentation. I would, however, maintain an oven temp closer to 375 degrees with an oven cooking time closer to 15-20 minutes. This still produces, at least in my oven, very brown, slightly charred sprouts which we prefer to the more extensively charred sprouts cooked at the higher temperature. Just watch them closely and you'll get what YOU like!

Unnecessary fussing. No need to use skillet. No need to "cut side down". Simple stir with oil. season bake as directed. Stir half way though.

I like to toss the brussels sprouts in the olive oil to get them nicely coated before placing them on a baking sheet and in the oven for 20 to 25 minutes at 400F.

A pint of brussels sprouts is nowhere near a pound. A quart is about 13 ounces.

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!Cover the pan with large heavy duty foil for the first 10 minutes so the sprouts steam and soften a bit. Then remove the foil for the last 20 minutes. Add chopped pancetta or bacon with the brussels sprouts when you toss them with olive oil - it add a wonderful flavor. And mince the garlic instead of whole cloves, but

A little chopped pancetta with the sweetness of the roasted brussels sprouts and slight acidity from the balsamic made this “delicious” according to my 5 year old granddaughter.

if u have steam oven, it makes this recipe very fast..sear on stove, preheat steam oven - then when ready , turn off steam to reg. convection and put in for maybe 5 min...drizzle balsamic. done!

I loved this recipe, but I need a little more clarity. How long in the pan before going into the oven? How long in the oven? I ended up with beautifully tasting, melt-in-your-mouth sprouts. They literally dissolved upon eating. Were they supposed to have a little firmness to them? I liked them this way, but my husband wanted a little more bite. What is the correct firmness for a brussels sprout?

YES!!!!! Finally got my Brussel sprouts to turn out the way I wanted! Will prepare this way from now on.

Made on Feb 7 2024.

Absolutely perfect and utterly simple recipe for brussels sprout lovers.

The platonic ideal of Brussels sprouts recipes. Delicious and easy.

10min in oven should suffice. I like how browned the brussels gets by cooking on the stove face down first.

Toss in oil, roast in an airfryer, finish in a mixing bowl. This leaves the oven to cook the roast or whatever else you're cooking. I prefer to finish with fig reduction instead of balsamic.

Just roast no stove top. 400 for 20 ish

I subbed pomegranate molasses for balsamic. Also used a nonstick pan—that could take 390F temp in oven. Delicious!

It was excellent. Great texture--soft but not mushy sprouts with the perfect amount of charred and crisp leaves. My only change, in future, will be the reduction of the amount of balsamic vinegar (not a fan) or the substitution of said vinegar with another aromatic liquid.

These were so good! Made exactly as written, but added shallots!

We use one tbsp of olive oil! Excellent!

Bob Simons made this for us December 2023. Delicious!!!