Delicious Garlic Butter Roasted Brussels Sprouts: A Flavorful Side Dish Recipe

These garlic butter roasted Brussels sprouts turn a humble vegetable into a showstopping side that everyone at the table will reach for. Quick to prepare and easy to scale, the recipe delivers caramelized edges and tender centers with a bright lemon finish. Pair this dish with a simple roasted protein or serve it alongside cozy mains for a weeknight upgrade. If you love quick sides, try pairing with these air fryer honey butter garlic chicken tenders for a complete meal.

Why This Recipe Is a Great Choice

This roast brings out the best in Brussels sprouts by balancing rich butter, fragrant garlic, and a hit of lemon brightness. It’s perfect for holidays and busy weeknights because it requires minimal hands on time yet looks elegant on the plate. The combination of butter and olive oil helps the sprouts brown deeply while keeping the interior tender and silky. A light dusting of Parmesan at the end creates a velvety coating that melts into every crevice. If you enjoy finishing touches that add warmth and spice, try serving it alongside a spiced gingerbread loaf for dessert to complete the meal experience.

Flavor and Texture

The exterior gets crisp and slightly charred where the leaves caramelize, giving you a pleasing crunch with each bite. Inside the sprouts stay soft and creamy, a contrast that makes them endlessly satisfying. Garlic infuses the butter with savory depth while a squeeze of lemon at the end lifts the whole dish, cutting through the richness. Optional red pepper flakes add a subtle heat that plays nicely with the nutty toasted almonds. Parmesan adds salty, umami complexity and helps bind the seasonings into a silky finish.

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red‑pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 2 tablespoons toasted sliced almonds (optional)

Step by Step Instructions

1. Preheat the oven to 425°F (220°C). While it heats, rinse the Brussels sprouts, trim the stems, and slice each sprout in half through the stem. Pat the halves dry with a clean kitchen towel to ensure they brown evenly.
2. In a large bowl whisk together the melted butter, olive oil, minced garlic, kosher salt, black pepper, and red‑pepper flakes until fully combined.
3. Add the halved Brussels sprouts to the bowl with the sauce. Toss until every piece is evenly coated. If the mixture looks dry, drizzle a little more olive oil. Spread the sprouts cut‑side down on a rimmed baking sheet in a single layer, using two sheets if necessary to avoid crowding.
4. Place the sheet pan in the preheated oven and roast for 20‑25 minutes, turning once halfway through, until the edges are deep golden‑brown and the interiors are tender.
5. Remove the pan from the oven. Drizzle the roasted sprouts with the lemon juice and sprinkle the grated Parmesan cheese over them; toss gently so the cheese melts into a silky coating. Transfer to a serving platter, garnish with chopped parsley and, if desired, toasted sliced almonds. Serve immediately while the edges stay crisp.

Tips for Best Results

Drying the sprouts thoroughly before tossing with the butter mixture is the single best trick for deep browning. Arrange them cut side down so the flat surface makes direct contact with the pan and caramelizes evenly. Avoid crowding the pan; use two sheets if needed so air can circulate and surfaces crisp. If you like extra nuttiness, toast the sliced almonds in a dry pan for a few minutes until they color and smell fragrant. Finish with lemon juice at the end rather than before baking to preserve fresh brightness.

Storage and Make Ahead

Roasted sprouts keep well in an airtight container in the refrigerator for up to three days and reheat nicely in a hot oven or air fryer to restore crisp edges. For meal prep, roast and cool completely before storing, then add Parmesan and lemon just before serving. Avoid freezing after roasting, as the texture can become watery when thawed.

Final Thought

This garlic butter roasted Brussels sprouts recipe is an effortless way to elevate a side dish and impress guests without extra fuss. The interplay of crisp edges, tender centers, and bright finishing notes makes it a go to for many occasions. Keep the ingredients simple and let the oven do the work for a reliable, delicious result.

FAQ

Conclusion

For another beloved take on garlic butter Brussels sprouts that inspired this version, see The Best Garlic Butter Brussels Sprouts – Little Spice Jar: The Best Garlic Butter Brussels Sprouts – Little Spice Jar

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