Roasted Sliced Brussels Sprouts With Garlic

There are some dishes that, no matter how many times I make them, transport me back to a specific moment. For me, it’s the scent of Brussels sprouts transforming in a hot oven, mingling with garlic and a whisper of olive oil, that brings me right back to my grandmother’s bustling kitchen. She wasn’t a fancy chef, but she had a way of coaxing incredible flavor from the simplest ingredients. I remember one Thanksgiving, when the turkey was taking an eternity and the roast beef was still resting, she whipped up a batch of these sliced Brussels sprouts, and they were gone before the main courses even hit the table. The caramelized edges, the tender interiors, the subtle hum of garlic – it was a revelation, and it’s a taste and a memory I cherish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: Side Dish
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1 lb Brussels sprouts (about 40 medium sprouts)
• 1 red onion, peeled and sliced into rings
• 4 garlic cloves, peeled and minced
• Olive oil, for drizzling
• Salt, to taste
• Pepper, to taste
• Red pepper flakes, to taste (optional, for a touch of heat)

Equipment Needed

• Baking sheet or oven-safe skillet
• Sharp knife
• Cutting board

Instructions

1. Begin by preheating your oven to 450°F (232°C). This high heat is crucial for achieving that perfect caramelization on the Brussels sprouts, giving them those delightful crispy edges.
2. Prepare the Brussels sprouts. Gently remove any wilted or yellowed outer leaves. Trim off the tough, woody stem end of each sprout, getting as close to the head as possible without cutting into the good part.
3. Now comes the slicing. This is key to the texture of this dish. Cut each Brussels sprout vertically into thin slices, aiming for about 1/8 to 1/4 inch thickness. The goal is to have them thin enough to cook quickly and evenly, developing those wonderful crispy bits.
4. Take your red onion, which you’ve already peeled and sliced into rings. Gently break apart the onion rings so they are individual pieces.
5. In a medium bowl, combine the sliced Brussels sprouts, the separated red onion rings, and the minced garlic. Add a light sprinkling of salt.
6. Drizzle a generous amount of olive oil over the vegetables. The amount will depend on how many sprouts you have, but you want enough to lightly coat everything.
7. Using your hands or a sturdy spoon, toss the vegetables thoroughly to coat them evenly with the olive oil, salt, and garlic. Ensure every sprout and onion ring gets a good coating.
8. Carefully spread the seasoned vegetables out in a single layer on your baking sheet or in your oven-safe skillet. It’s important not to overcrowd the pan; if necessary, use two baking sheets. Overcrowding will steam the vegetables instead of roasting them, and we want those lovely browned edges.
9. Bake for approximately 20 minutes. Keep an eye on them, as oven temperatures can vary.
10. Halfway through the roasting time (around the 10-minute mark), toss the vegetables once. This ensures even browning and caramelization on all sides.
11. Continue roasting until the vegetables are lightly browned and tender. The Brussels sprouts should be tender but still have a slight bite, and the edges should be nicely caramelized and a little crispy.
12. Once perfectly roasted, remove from the oven.
13. Serve hot as a delicious and incredibly flavorful side dish.

Expert Tips & Tricks

• The Power of the Slice: Don’t shy away from slicing the Brussels sprouts thinly. This is what sets this recipe apart from simply roasting whole sprouts. The thinner the slice, the more surface area for browning, resulting in those coveted crispy edges.
• Garlic Intensity: If you’re a big garlic fan, feel free to add an extra clove or two of minced garlic. You can also roast whole, unpeeled garlic cloves alongside the sprouts for a milder, sweeter garlic flavor to squeeze out and enjoy.
• Don’t Crowd the Pan: This is a golden rule of roasting. Giving your Brussels sprouts and onions ample space on the baking sheet allows hot air to circulate freely, leading to optimal caramelization and preventing them from becoming soggy. If your pan is too full, use a second pan.
• The Red Onion’s Role: The red onion not only adds a beautiful color and a touch of sweetness but also softens and caramelizes beautifully alongside the sprouts, adding another layer of deliciousness. Ensure the rings are separated so they roast evenly.
• Adjusting for Your Oven: Every oven is a little different. My best advice is to keep an eye on the sprouts after about 15 minutes. They might be ready sooner or need a few extra minutes depending on your oven’s calibration and how thinly you’ve sliced everything. You’re looking for that perfect balance of tender and crisp.
• Seasoning is Key: Don’t be afraid to season generously with salt and pepper before roasting. The high heat and caramelization will intensify the flavors, and a good base seasoning is essential.

Serving & Storage Suggestions

These Roasted Sliced Brussels Sprouts With Garlic are best served immediately, hot from the oven, to fully appreciate their crispy texture and caramelized sweetness. They make an exceptional side dish for almost any main course, from roasted chicken and pan-seared salmon to hearty steaks and vegetarian stews.

If you happen to have any leftovers (which is unlikely, they’re that good!), they can be stored in an airtight container in the refrigerator for up to 2–3 days. While they won’t retain their perfect crispness, they are still delicious reheated. For reheating, I recommend a quick stint in a hot oven (around 400°F or 200°C) or even a toaster oven for a few minutes to help revive some of that texture. Avoid the microwave if crispness is a priority, as it tends to make them a bit limp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	56.3	—
Calories from Fat	—	—
Total Fat	0.6 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	25.4 mg	1%
Total Carbohydrate	11.6 g	4%
Dietary Fiber	3.5 g	13%
Sugars	3.2 g	6%
Protein	3.4 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• A Hint of Sweetness: For a touch of sweetness, consider adding a tablespoon of maple syrup or honey to the olive oil drizzle. Toss well to coat everything evenly.
• Umami Boost: A sprinkle of nutritional yeast before roasting can add a cheesy, umami depth, perfect for those looking to enhance the savory notes.
• Citrus Zest: A bright finish can be achieved by adding the zest of half a lemon or orange just before serving.
• Nutty Crunch: Toasted slivered almonds or chopped pecans make a wonderful addition for texture and flavor. Sprinkle them over the sprouts during the last 5 minutes of roasting.
• Balsamic Glaze: A drizzle of balsamic glaze after roasting adds a tangy sweetness that beautifully complements the caramelized sprouts.
• Other Onions: While red onion offers a lovely color and flavor, a sweet yellow onion or even shallots can be substituted.

FAQs

Q: Why are my Brussels sprouts not crispy?
A: This is usually due to overcrowding the pan, which causes them to steam instead of roast, or the oven not being hot enough. Ensure they have plenty of space and your oven is at the correct temperature.

Q: Can I use frozen Brussels sprouts?
A: It’s best to use fresh Brussels sprouts for this recipe, as frozen ones can release too much moisture and prevent proper caramelization.

Q: How thinly should I slice the Brussels sprouts?
A: Aim for about 1/8 to 1/4 inch thick slices. This allows them to cook through and develop crispy edges without burning.

Q: Can I prepare the Brussels sprouts ahead of time?
A: Yes, you can wash and slice the Brussels sprouts and chop the onion a day in advance. Store them separately in airtight containers in the refrigerator. Toss with oil and garlic just before roasting.

Q: Is it okay to leave the leaves on when slicing?
A: Absolutely! Those outer leaves are often the first to get delightfully crispy, so make sure to include them in your slices.

Final Thoughts

This simple yet profoundly delicious dish is a testament to the magic that can happen when good ingredients meet high heat. It’s the kind of recipe that can convert even the staunchest Brussels sprout skeptic, transforming them into a beloved favorite. It’s proof that sometimes, the most memorable flavors come from the most straightforward preparations. I encourage you to give these Roasted Sliced Brussels Sprouts With Garlic a try, and I have a feeling they’ll become a regular star on your table, just as they have on mine. They pair wonderfully with almost anything, but I particularly enjoy them alongside a robust cut of meat or a flavorful vegetarian grain bowl. Let me know what you think!