Garlic Brussel Sprouts

Ingredients

Primary Ingredients

• 1.5 lbs (680g) fresh Brussels sprouts , washed, trimmed, and cut in half lengthwise
• 6 large fresh garlic cloves , coarsely chopped (do not fine-mince to avoid burning)
• 3 tablespoons extra-virgin olive oil (high-quality cold-pressed olive oil yields the best flavor)

Seasonings & Flavor Enhancers

• ¾ teaspoon coarse kosher salt (plus extra to taste)
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder (ensures deep garlic flavor penetrates every fold)
• ¼ teaspoon crushed red pepper flakes (optional, for subtle warmth)

Post-Roast Finishing Enhancers

• 1 tablespoon fresh lemon juice or aged balsamic vinegar (adds essential acidity)
• ¼ cup freshly grated Parmesan cheese (optional garnish)

Instructions

1. Rinse the Brussels sprouts thoroughly under cold water and pat them dry with a clean kitchen towel. Trim the hard woody base off each sprout using a sharp chef’s knife, discarding any yellow or damaged outer leaves. Slice each sprout in half lengthwise from top to bottom. Keep any small loose leaves that fall off during slicing—they turn into crispy “sprout chips” when roasted!
2. Position your oven rack in the upper-middle third of the oven and preheat to 400°F (204°C) . High heat is necessary to crisp the leaves before the inside becomes mushy. Lightly oil a large rimmed heavy-duty baking sheet, or line it with aluminum foil or parchment paper.
3. In a large bowl, combine the halved sprouts, chopped garlic, extra-virgin olive oil, kosher salt, black pepper, garlic powder, and red pepper flakes (if using). Toss vigorously until every sprout is evenly coated in oil. Transfer to the baking sheet and arrange each sprout cut-side down in a single, un-crowded layer. Flat surface contact with the pan is the secret to deep golden caramelization.
4. Place the sheet pan into the oven and roast undisturbed for 15 minutes. Do not shake or move the pan early; the sprouts need unbroken contact with the hot metal to form a dark, crispy crust.
5. At the 15-minute mark, remove the pan and use a flat spatula to flip the sprouts. If using Parmesan cheese, sprinkle it over the sprouts now. Return the pan to the oven for an additional 8–10 minutes, roasting until the sprouts are fork-tender and the edges are delightfully charred and crunchy.
6. Remove from the oven and immediately drizzle fresh lemon juice or balsamic vinegar over the top. The acid cuts through the richness of the oil and garlic. Taste and adjust with a pinch of extra sea salt if desired. Serve hot directly from the pan.

Nutrition

Calories: 165 kcal — · Protein: 4.8 g 10% · Fat: 10.5 g 14% · Carbohydrates: 14.5 g 5% ├─ Dietary · Saturated Fat: 1.5 g 8% ├─ Monounsaturated · Fiber: 5.2 g 19% └─ · Sugar: 3.1 g — · Sodium: 380 mg 16%