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Garlic Roasted Brussels Sprouts Recipe

Dr. Abby Campbell is a Naturopathic Doctor & President of 911 Body ResQ, an online store providing organic and non-GMO supplements.

Garlic roasted Brussels sprouts.

Garlic roasted Brussels sprouts.

A Delicious Fat-Burning Food

Did you say "Ick" when you read "Brussels sprouts?" You will be shocked at the taste of these little guys once you've tried this recipe. It wouldn't be a surprise if you come begging for more! Being infused with garlic, sea salt, and black pepper and then caramelized with butter just makes these bad boys good once and for all.

Though Brussels sprouts are known to be a "winter" food and served at holiday dinners, they are actually great anytime of the year. That is, if you can find them in your local grocery store or farmer's market.

Benefits of Brussels Sprouts

This Garlic Roasted Brussels Sprouts recipe is not only ready to please, but it will also fuel your body with high octane energy. Brussels sprouts naturally contain mega antioxidants that will act at your defense against any free radicals. In combination with sweet garlic and extra-virgin olive oil, your protective levels are only multiplied. An army of dangers couldn't penetrate the protective guard of Brussels sprouts.

This recipe doesn't just taste delicious. If you're looking to boost metabolism and shed a few unwanted pounds of body fat, then Brussels sprouts help give you that advantage. So eat up!

Cooking Time

Prep timeCook timeReady inYields

10 min

8 min

18 min

Serves 6 people at 3/4 cup each.

Ingredients

  • 1 1/2 pounds Brussels sprouts, fresh
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon butter, unsalted
  • 3 to 4 medium garlic cloves, pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Wash Brussels sprouts thoroughly. You may use Fit Fruit and Vegetable Wash to be certain to remove any fertilizers, dirt, or other residues. Pat dry with paper towels.
  2. Remove any outer yellow leaves of the Brussels sprouts and throw away. With a sharp knife, cut off and throw away the ends of the sprouts. Then cut sprouts in half lengthwise. Put in large bowl and set aside.
  3. Gather all other ingredients: extra-virgin olive oil, sea salt, black pepper, and butter. You may want to gather some kitchen utensils as well: measuring cup, garlic press, and small whisk. If you don't have sea salt, you may use kosher salt or even table salt; however, it may not have the same tasty effect.
  4. In a measuring cup, measure out extra-virgin olive oil. Add pressed garlic, sea salt, and black pepper. Stir well. Pour mixture into the mixing bowl with Brussels sprouts. Stir until all sprouts are coated.
  5. Cover Brussels sprouts and refrigerate until ready to cook. If you are in a hurry, set sprouts aside and prepare your meats and other dishes. Cooking the sprouts only take approximately 8 minutes, so you can cook these quickly and easily when ready. Refrigeration seems to infuse the tastes better, but there is nothing wrong with cooking them right after preparation.
  6. Heat stove top or electric skillet on medium-high heat and allow to get hot for three to four minutes. As a note, the electric skillet allows the Brussels sprouts to cook easier without sticking, thus leaving the shape of the sprouts in tact. It also allows plenty of room for stirring.
  7. Add butter to skillet and allow to melt and heat for approximately one minute. Though the Brussels sprouts are already coated in extra virgin olive oil, the butter gives the sprouts a nice caramelized flavor.
  8. Add Brussels sprouts to skillet and cover. Stir occasionally to allow all sides to brown. Pan roast for 8 minutes or until tender (your liking). The sprouts will be golden brown.
  9. Remove from skillet and serve with protein such as lean beef, chicken, turkey, pork tenderloin, or fish. You may even add a small serving of starchy carbs like brown or wild rice, potatoes, sweet potatoes, or quinoa.

Photo Tutorial

Ingredients for Brussels sprouts recipe.

Ingredients for Brussels sprouts recipe.

Get Brussels sprouts ready to cut.

Get Brussels sprouts ready to cut.

Cut Brussels sprouts in half lengthwise.

Cut Brussels sprouts in half lengthwise.

Place Brussels sprouts in mixing bowl.

Place Brussels sprouts in mixing bowl.

Mix olive oil, garlic, sea salt, and pepper.

Mix olive oil, garlic, sea salt, and pepper.

Pour olive oil mixture onto sprouts.

Pour olive oil mixture onto sprouts.

Brussels sprouts are ready to enjoy!

Brussels sprouts are ready to enjoy!

Make This a Top Rated Recipe!

Vitamin C Benefits

Did you know that one cup of Brussels sprouts gives you 125 percent of your daily value for vitamin C (based on a 2,000 calorie diet)? Not only does it help you to overcome the common cold quickly. Vitamin C benefits include the protection against:

  • cardio vascular disease,
  • immune system deficiencies,
  • prenatal health problems,
  • mood instability,
  • eye disease, and even
  • skin wrinkling.

Why not take this benefit today? Cook yourself some Garlic Roasted Brussels Sprouts!

Tell Us What You Think

Please rate this recipe, leave a comment, and tell us what you think below. Then share the recipe article with your family and friends.

Comments

Dr Abby Campbell (author) from Charlotte, North Carolina on September 02, 2014:

Thank you for your comment, Julie Ann. I never liked Brussels sprouts until I had them garlic roasted. This is a great variation for you since you love them already. Have a wonderful day! :-)

julieannbrady on September 01, 2014:

I do love brussels sprouts any way you want to prepare them. Garlic roasted sounds like a great recipe.

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

I'm glad you enjoyed it, Akshaya! It's one veggie I never really liked until I came up with this recipe. Have a wonderful day!

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

Let me know how you like the recipe, John! I love hearing the responses. Thank you for commenting! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

Mmmmm... I'm sure you could just slice up the potatoes and add them in with the Brussels, Kathryn. I have added mushrooms with mine and they are yummy too! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

I hope your Brussels turned out as yummy as your original recipes, Cyndi. Please let me know! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

Hi Kathryn! I'm wondering how you made out on the frozen Brussels with this recipe. You'll have to let me know! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

Hi Rebecca. Please let me know how you like them. They are so yummy for my tummy! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on November 25, 2013:

Me too, Monis! I love garlic so much. It's great that it's so good for our health too! ;-)

Akshaya on November 17, 2013:

Brilliant recipe!! Thanks a ton, Abby- you made my evening:D

Joanie Ruppel from Texas on November 07, 2013:

Can't wait to try this delicious looking recipe!

Kathryn from Windsor, Connecticut on November 07, 2013:

I was so in the mood for them that I had Brussels sprouts with garlic, and some leftover potato, for supper last night. Mmm, delicious!

~ Kathryn

Cynthia B Turner from Georgia on November 07, 2013:

Looks yummy! I, too, like Brussel sprouts and this looks like a great change to the way I generally prepare them. Thanks for sharing this with us. Voted up.

Kathryn from Windsor, Connecticut on November 06, 2013:

Just revisiting this... I just bought some recently (although the frozen variety, not fresh), and this is a great way to season them! I have garlic left, so this will be the perfect accompaniment. Mmmm.

Have a great week, Abby.

~ Kathryn

Rebecca Mealey from Northeastern Georgia, USA on November 06, 2013:

I just love Brussels sprouts, so I will surely try this. Thanks for giving me a new way to try my tasty "little cabbages." I just love this. Voted way und shared!

Agaltom on November 05, 2013:

Anything with garlic sounds good to me :-) Thanks for the recipe!

Dr Abby Campbell (author) from Charlotte, North Carolina on August 14, 2013:

Hi Mr. Leekley. Thank you for stopping by. I think you will love this recipe. Please let me know after trying it. :-)

Brian Leekley from Bainbridge Island, Washington, USA on August 13, 2013:

I saved this recipe and look forward to giving it a try.

Eric Dierker from Spring Valley, CA. U.S.A. on August 02, 2013:

No need. We live here in the land of plenty. 3 crops a year for most veggies.

Dr Abby Campbell (author) from Charlotte, North Carolina on August 02, 2013:

LOL, Eric! I can send you some Brussels sprouts through the mail, but it will probably taste like cardboard by the time you get it. Eeek! :P

Eric Dierker from Spring Valley, CA. U.S.A. on August 02, 2013:

I am hungry.

Dr Abby Campbell (author) from Charlotte, North Carolina on July 04, 2013:

Hi Sue! Thank you for stopping by and commenting. Yes, these garlic roasted Brussels sprouts are so yummy! I think you will absolutely love them. :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on July 04, 2013:

Hi Global-Chica. Thanks for stopping by. I appreciate your comment. :-) Ever since I started cooking my Brussels sprouts this way, I have them every week now. :-)

Susan Bailey from South Yorkshire, UK on July 02, 2013:

Ooo Abby, I love sprouts anyway but I'm sure I will love them even more with garlic. This is a definite must try. Voted up and pinned

Anna from New York, NY on July 01, 2013:

I actually love brussel sprouts but only make them once in a while but with your recipe, I'm looking forward to making them again soon. Sounds and looks yummy. Thanks!

Dr Abby Campbell (author) from Charlotte, North Carolina on June 30, 2013:

It definitely is a small world, Kathyrn. I hope you're having a great weekend. :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on June 30, 2013:

Very good morning to you, Colin! :-) Thank you for stopping by my HubPage. You do bring me giggles. I love your sense of humor and the laughs. Yes, Brussels sprouts can definitely bring on a windstorm. Hopefully, the garlic calms it down somewhat. LOL.

Happy Canada Day to you (for tomorrow). I hope, Little Miss Tiff, and Mr. Gabriel have a wonderful relaxing weekend, my friend. It's 6 AM here in North Carolina on a Sunday morning. I have one more hub to get out before the end of today (my deadline for 8). So, I'm off to writing and then hopefully get some hiking in up in the mountains which is my favorite place to be. It's been hot here, so I like going early in the morning. :-)

epigramman on June 29, 2013:

Well my dear sweet Abby - my dad had an old army expression (from World War II) ..... "You're nothing but a fart in the windstorm" ......after eating a side dish of garlic brussel sprouts - I don't think the fart would be lost anymore - it would be the 'windstorm' lol lol lol lol

As always Abby your hub presentations are world class all of the way and I can tell that each one is like a true labor of love for you and I will share and link with enthusiasm and pride to my FB wall for everyone to see.

Thank you once again for the way you put together each hub with information with such awesome detail and images to show each step.

We are having our holiday weekend here in Canada and on Monday it is Canada day - both cats are out back lounging in the sun and there's a lovely southwest breeze off the lake in a day that is warm but not too hot.

So here I am sit drinking a nice cuppa tea sending 3 major hugs from your favorite Canadians - Colin, Little Miss Tiffy and Mister Gabriel at lake erie time ontario canada 4:20pm

Kathryn from Windsor, Connecticut on June 29, 2013:

Well, back then we went to Sterling every once in a while, to visit my grandparents, aunt and cousin, so I would imagine there were points in our lives that we weren't too far away from each other! It's a small world! :)

Dr Abby Campbell (author) from Charlotte, North Carolina on June 28, 2013:

Oh, Kathryn. We could have been neighbors. I worked in Sterling... well, that was over 20 years ago. LOL. But, we were very close for some years, it seems. :-)

Kathryn from Windsor, Connecticut on June 28, 2013:

The first 6 months I lived in Sterling (near D.C.), where my mother's family lived, and the other 9 years I lived further down, in Lynchburg.

Dr Abby Campbell (author) from Charlotte, North Carolina on June 28, 2013:

Hi Kathryn. Thanks for stopping by. I'm glad I reminded you of this wonderful superfood! What part of Virginia did you live? Northern Virginia is my home. :-)

Kathryn from Windsor, Connecticut on June 28, 2013:

I have liked Brussels Sprouts ever since I lived in Virginia. Once in a while I get a batch that doesn't taste quite right, but usually they are tasty. I haven't had them in a while, so I'm glad you reminded me of them.

Mmmm, I love anything with garlic.

I will be sure to add this to my next grocery list, and try it out. Thank you for sharing this recipe with us!

~ Kathryn

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

Hi Erica. Thank you for commenting. I'm glad to hear you're eating more veggies since you were a kid. You should try these. I'm sure you'll like them. :-)

SaffronBlossom from Dallas, Texas on June 27, 2013:

I love that you've transitioned to recipes to supplement your healthy living articles! While I ate very few vegetables as a child, I'm loving them more and more now...these look delicious.

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

Yes, peachpurple! Thank you for stopping by. I hope you enjoy this recipe! :-)

peachy from Home Sweet Home on June 27, 2013:

brussel sprout looks awesome to me. Easy to cook with garlic too.

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

Your welcome, Gypsy48. Your response is greatly appreciated. :-)

Gypsy48 on June 27, 2013:

This recipe is a keeper. Thanks for sharing.

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

Thanks, Faith, for your comment and for sharing. I hope enjoy! :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

Melissa - It is delicious! I hope you will try it out and let me know how you like it. :-)

Dr Abby Campbell (author) from Charlotte, North Carolina on June 27, 2013:

That's great, Bill. Thank you for passing on my recipe. I hope you and Bev enjoy! :-)

Faith Reaper from southern USA on June 26, 2013:

Great recipe here. Thanks for sharing. Love brussel sprouts, but with the added roasted garlic, yum!!!

Voted up +++ and sharing

Blessings, Faith Reaper

Melissa Black from Northeast Ga on June 26, 2013:

This looks delicious!

Bill Holland from Olympia, WA on June 26, 2013:

Passing this on to Bev, Abby, as I do with all healthy food recipes. LOL