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Roasted Brussels Sprouts & Garlic

Roasted Brussels Sprouts & Garlic

Mary Smith |

Looking for a super simple harvest recipe?  We've got ya covered!  Since we harvested so much organic garlic this season, I'll be making this one several times.  This can easily be an entire meal or a side dish.  Either way, it's delish!  Enjoy!
Roasted Brussels Sprouts and Garlic

1 1/2 pounds Brussels sprouts, ends trimmed
1 clove garlic, pealed
3 tablespoons olive oil or Coconut Oil
1/2 teaspoon course sea salt (add more if you prefer)
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).
If you are using large Brussels sprouts, I suggest you cut them in half.  Place trimmed Brussels sprouts, garlic, olive oil, sea salt, and pepper in a large bowl. Stir to coat. Pour onto a baking sheet (I used a large pan), and place on center oven rack. 

Roast in the preheated oven for 25 to 30 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and toasty when done. Adjust seasoning with sea salt, if necessary. Serve immediately.

Optional: add almond slivers or walnuts before roasting

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1 comment

Brussels Sprouts lovers rejoice! I am so delighted that you shared your nutritious and delicious Roasted Brussels Sprouts & Garlic with us at the Healthy Happy Green and Natural Party!Thank you so much for sharing your gems and for your support! All the best, Deborah

Deborah Davis,

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