Roasted Brussels Sprouts With Garlic (Whole30, Paleo, Keto)
This easy side dish of Roasted Brussels Sprouts With Garlic is so delicious and healthy. Made crispy and caramelized in the oven or air fryer, these roasted brussels are Whole30, paleo, keto, and vegan.
I had the hardest time pressing “publish” on this post. Was it because brussels sprouts are one of the most hated veggies out there? No.
Was it because I wasn’t confident these will be the best Roasted Brussels Sprouts With Garlic you’ll ever make? No.
Why you ask, was I stalling on this post? Well, it is because I hate the photos. I just felt like they didn’t do this awesome and healthy side dish justice. And then…I looked at some fresh brussels in my fridge and realized that much like your friend’s ugly baby, these little guys just don’t ever have a lot going for them visually.
But they sure make up for it in taste! The brussels. Not the baby. Don’t eat babies!
Roasted and crispy brussels are nothing like the gross boiled or steamed fart bombs of our youth. Oh, no, my friends, these suckers are heavenly and caramelized and have an almost sweet taste thanks to the roasting.
Ugly babies have hats. Brussels sprouts have roasting and garlic.
We roast so many dang vegetables in the Cook household that I even created The Ultimate Guide to Roasting Frozen Vegetables. We love the convenience and how affordable cooking with frozen vegetables is!
And if you love roasting veggies (who doesn’t), try these Baked Cauliflower Patties. They’ll blow your mind and are an awesome breakfast topped with a fried egg (and lots of hot sauce!).
How to Trim Brussels Sprouts
Cut the base end off of the brussels.
Cut the brussels in half and peel away the external leaves. Little bits of dirt and debris can hide in those outer leaves like evil ninjas.
Add them to a bowl of cold water and allow them to soak for five minutes. Drain and prepare in your preferred method.
How Do You Make Brussels Sprouts Crispy?
You roast the ever-loving snot out of them! High heat plus some olive oil and the correct placement in the oven will make your brussels crispy every single time. And they’re so dang good.
How to Make Roasted Brussels Sprouts With Garlic
*Printable and detailed recipe card at the bottom of the post.
Oven Method
Preheat oven to 450 degrees and place a rack on the lowest setting.
Combine brussels, olive oil, salt, and garlic cloves in a bowl. Toss to coat.
Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Now, be annoyingly anal-retentive and make sure they are all cut side down on the pan. Annoying, but this is going to give you the best sear possible! Pro tip: you can also use a cast iron skillet if you have one large enough!
Bake for 12 minutes. Stir, and bake for another 3-8 minutes depending on your desired level of crisp (I do 6 minutes).
Air Fryer Brussels Sprouts Method
Preheat air fryer to 390 degrees for 5 minutes.
Lightly spray the basket with olive oil cooking spray. Add the Brussels (as prepared above) and cook for 9 minutes or to your desired level of crispy.
Pro Tips/Recipe Notes
- Make sure the oven is fully preheated before you add the sprouts. The high heat helps to crisp them up without making them soggy.
- Don’t overcrowd the pan with too many brussels as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.
- You’ll want to cook these Roasted Brussels Sprouts With Garlic on the bottom rack of the oven to help sear these little guys into sweet roasted oblivion.
- Every person prefers their veggies roasted to a specific level. Use common sense and check on your brussels during the cooking process to see what works best for you.
- Yes, you can make these ahead of time! Store in an air-tight container and microwave for 30 seconds. Just don’t be the a-hole who takes them to work and stinks up the breakroom kitchen.
- Need to roast a small amount? I love to use our toaster oven with a smaller cast iron skillet for only one to two servings.
Variations
- Throw in some crispy bacon for a smoky and delicious flavor. You can add uncooked bacon with the rest of the ingredients and cook along with the brussels. Or just add some cooked bacon at the end for crunchy little bites of meat candy.
- Toss with a squirt of fresh lemon juice and top with Parmesan cheese.
- Hit the finished brussels with a splash of balsamic.
More Recipes Like This
- Spicy Green Beans
- Air Fryer Asparagus
- Five Minute Sesame Snow Pea Recipe
- Crispy Oven-Fried Gnocchi and Veggies
- Air Fryer Egg Rolls
Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping?
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This easy side dish of Roasted Brussels Sprouts With Garlic is so delicious and healthy. Crispy and caramelized thanks to the oven or air fryer.
Preheat oven to 450 degrees and place a rack on the lowest setting.
Combine brussels, olive oil, salt, and garlic cloves in a bowl. Toss to coat.
Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Now, be annoyingly anal-retentive and make sure they are all cut side down on the pan. Annoying, but this is going to give you the best sear possible!
Bake for 12 minutes. Stir, and bake for another 3-8 minutes depending on your desired level of crisp (I do 6 minutes).
Preheat air fryer to 390 for 5 minutes.
Lightly spray the basket with olive oil cooking spray. Add the brussels (as prepared above) and cook for 9 minutes or to your desired level of crispy.
Make sure the oven is fully preheated before you add the sprouts. The high heat helps to crisp them up without making them soggy. Cook on the bottom rack.
Don't overcrowd the pan with too many brussels as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.
Every person prefers their veggies roasted to a specific level. Use common sense and check on your brussels during the cooking process to see what works best for you.
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Ugly babies and brussels are two things that definitely deserve more love! Love this crispy roasting technique, it’s a total game changer!
Roasting veg is the best thing ever!
You have to try these brussels sprouts! No thanks, I don’t care for them. But these are delicious. Really good. You should try them, they will change your mind. Okay, I’ll try them.
Want more? No, thanks.
Brussels sprouts to AinOakPark = mayonnaise to Sarah. Same with Eggplant. Similar situation —>Mom, I make the BEST eggplant parm. Really? I don’t care for eggplant. But you will love this. I’m making this for all of us tonight (said at MY house). But I don’t like eggplant. Neither does Dad. You will loooooveee this eggplant. (Cut to after dinner…) So the eggplant was great, right. No. Really? You didn’t like it? No. Seriously? I told you I didn’t like eggplant. But you ate it. Only because I love you. Now, where’s that jar of mayo? ; )
P.S. Your photo makes them look delicious.
Ha, thanks!
Though if I dig back a few years, I swear there is a comment about you trying something with eggplant in it and liking it.
Sarah,
I adore roasted brussell sprouts. When I discovered how good they tasted roasted, I was hooked. Then, I made a balsamic vinegar reduction and drizzled that sweet, syrupy concoction over those bad boys after they came out of the oven. OMG! Stand back, I wanted to eat the entire pan all by myself. I even got my husband, hater of green veggies, to eat them. I want to try adding garlic to it. I haven’t done that. Garlic is good with just about everything.
I love balsamic reductions and love a good drizzle over the top of these brussels!!
The roasted garlic adds a pretty amazing sweetness to the whole dish.
Do you leave the garlic whole? If so, do you eat them after the roasting process?
I do! You’ll see a crispy piece of garlic in the bowl in the main photo of the post. I do eat them whole (garlic addict) but they’re super mellow and sweet.
Yum! Just put Brussels sprouts on the grocery list! One of my kids is already a sprouts enthusiast. This recipe may win over the other two!
Godspeed Lisa!! Can’t wait to hear the results.
Love them roasted but I’ve also perfected the lazy microwave method. Add frozen to a bowl with a little water, nutritional yeast, Bragg’s liquid aminos. Stir and microwave for 6-7 minutes. Eat straight from the bowl and no extra dirty dishes.
That sounds great too!!
*any* photo with a Brussels sprout in it is a perfect photo in my eyes… I will be doing this for dinner tonight.
A girl after my own heart!
I did it and it was DELISH. Is it wrong to have Brussels every night for the season? I think not.
If it is wrong then I don’t want to be right!
Yum! I LOVE brussels sprouts! I am excited to give them a try in the air fryer. I should check to see if they are ready to be harvested yet. If they are ready I know what to make for dinner tonight!
What zone are you in Louisa? Our brussels are still a month off. Whaaaa.
I made this last night and it was easy and tasty. My whole family liked it. I have to admit though, the whole family loves Green Giant brussel sprouts with butter sauce. 🙂
Butter sauce makes everything delicious! So glad you liked these Jean.
OMG!!! I made these last night and they were AMAZING!!! My husband is an incredibly picky eater who usually only eats canned veggies and canned fruits, but he actually ENJOYED eating these!! This recipe has definitely been placed in my tried & true recipe book!! Thank you for this amazing recipe!! Happy New Year to everyone!! May it be blessed!!
Yahoo Megan! I love that you won over a picky eater with these sprouts. May 2019 bring you more and more successful kitchen experiments.