Garlic Roasted Brussels Sprouts
Crisp-edged Brussels sprouts roasted with plenty of garlic and a bright squeeze of lemon — an easy side dish that pairs with almost anything.
The trick is to keep the garlic from burning: slice it thin and add most of it partway through roasting, so it mellows into the oil without turning bitter. A little lemon zest goes in with the sprouts and a squeeze of juice goes on at the end, so the dish tastes fresh rather than heavy.
Serve these alongside a roast, a grain bowl, or a simple weeknight pasta. They're best straight from the oven while the edges are still crackly.
Ingredients
- 700 g Brussels sprouts, trimmed and halved lengthways
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated Parmesan or vegetarian hard cheese (optional)
- 1 tablespoon toasted flaked almonds (optional)
Instructions
- Heat the oven to 220°C (200°C fan/425°F). Line a large rimmed baking tray with parchment paper.
- In a large bowl, toss the halved sprouts with 2 tablespoons of the olive oil, the salt and pepper until evenly coated.
- Spread the sprouts cut-side down on the tray in a single layer, leaving space between them. Roast for 12 minutes.
- Meanwhile, toss the sliced garlic with the remaining 1 tablespoon olive oil in a small bowl.
- Remove the tray from the oven, scatter the garlic and lemon zest over the sprouts, and give the tray a shake to redistribute. Return to the oven and roast for another 10–13 minutes, until the sprouts are tender and the cut sides are deep golden and crisp.
- Transfer to a serving dish, drizzle with the lemon juice, and scatter over the Parmesan and toasted almonds if using. Taste and add a little more salt if needed, then serve immediately.
Cook’s tips
- Cut sprouts in half through the stem so they hold together and the flat side can caramelise against the hot tray.
- Don't crowd the tray — if they overlap they'll steam instead of crisp. Use two trays if needed.
- Slide the tray onto the top shelf for the last 3 minutes if the edges need more colour.
Substitutions
- Swap lemon for orange zest and juice for a sweeter, milder finish.
- Use nutritional yeast in place of Parmesan to keep the dish vegan.
- Try walnut pieces or pumpkin seeds instead of flaked almonds.
Storage & reheating
Keep leftovers in a sealed container in the fridge for up to 3 days; reheat on a tray at 200°C for 5–7 minutes to bring back the crisp edges.
Frequently asked questions
Why did my garlic burn?
Sliced garlic is thin and burns quickly at high heat. Adding most of it partway through roasting, coated in a little oil, keeps it golden and sweet rather than bitter.
Can I prepare these ahead?
Yes — trim and halve the sprouts up to a day ahead and store them in a sealed bag in the fridge. Toss with oil and roast just before serving for the best texture.
How do I know when they're done?
A sharp knife should slide easily into the stem end, and the cut sides should be deep golden brown with some darker crisp edges. If the centres feel firm, give them another 3–5 minutes.
Can I make this vegan?
The recipe is already dairy-free if you skip the Parmesan. Nutritional yeast sprinkled on at the end gives a similar savoury note.
