Golden at the edges, tender inside, and glossed with garlicky butter—these Garlic Butter Roasted Brussels Sprouts are the weeknight side you’ll make on repeat. High heat brings out their natural sweetness while a quick toss of melted butter, fresh garlic, and lemon wakes up every bite. They pair with everything from roast chicken to steak, salmon, or a simple bowl of creamy polenta, and they’re just as irresistible straight from the pan as they are on the plate.
The secret is simple: start the sprouts cut-side down so they caramelize deeply, don’t crowd the pan, and finish with a buttery, garlicky glaze off the heat so nothing burns. A sprinkle of Parmesan or toasted nuts takes them right into “why-didn’t-we-make-two-pans?” territory.
Whether you’re feeding Brussels skeptics or super-fans, this method delivers crisp, savory, and lightly tangy sprouts that convert everyone at the table.
Key Ingredients & Substitutions
Just a handful of staples create big flavor. Here’s how to adapt based on what’s in your kitchen.
Brussels sprouts: Look for firm, bright green sprouts with tight leaves. If using larger sprouts, halve or quarter for even cooking. Frozen can work—roast from frozen and add 5–8 minutes.
Butter: Unsalted butter gives rich flavor and helps crisp edges. Swap part (or all) for olive oil to keep it dairy-light or use ghee for nutty depth and higher heat tolerance.
Garlic: Freshly minced is bold and aromatic. In a pinch, use 1/2 teaspoon garlic powder per pound of sprouts and add it with the salt before roasting.
Lemon: A splash of juice and bit of zest brighten the butter and cut richness. No lemon? Use a teaspoon of red wine vinegar or apple cider vinegar.
Parmesan (optional): Adds savory finish. Pecorino brings a saltier bite; nutritional yeast is a good dairy-free alternative.
Salt & pepper: Kosher salt seasons evenly; freshly cracked pepper adds warmth.
Equipment You’ll Need
- Rimmed baking sheet (light-colored preferred for even browning)
- Large bowl
- Chef’s knife and cutting board
- Small skillet or saucepan (for the garlic butter)
- Microplane or zester (for lemon zest, optional)
- Spatula or tongs
Flavor Variations & Add-Ins
- Parmesan-crisp: Toss hot sprouts with 1/4 cup finely grated Parmesan and a pinch of red pepper flakes.
- Honey-garlic: Whisk 1–2 teaspoons honey into the warm garlic butter for sweet-savory gloss.
- Balsamic finish: Drizzle 1–2 teaspoons balsamic vinegar over the sprouts right after roasting.
- Almond brown butter: Toast 2 tablespoons sliced almonds in the butter until golden; add garlic off heat, then toss with sprouts.
- Lemony herb: Add 2 tablespoons chopped parsley and 1 teaspoon lemon zest just before serving.
- Smoky bacon: Roast 3–4 slices chopped bacon on the sheet for 5 minutes, then add sprouts and continue roasting.
How to Make Garlic Butter Roasted Brussels Sprouts
Ingredients You’ll Need:
- 1 1/2 pounds Brussels sprouts, trimmed and halved (quarter very large sprouts)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon lemon zest (optional) + 1–2 teaspoons lemon juice
- Optional finishes: 1/4 cup finely grated Parmesan; 2 tablespoons toasted nuts (almonds, pecans, or pine nuts); pinch red pepper flakes
How Much Time Will You Need?
About 10 minutes to prep and 18–24 minutes to roast, depending on sprout size and oven. Total time: roughly 30 minutes.
Step-by-Step Instructions:
1. Preheat and prep
Heat oven to 425°F (220°C). Place a rimmed baking sheet in the oven as it preheats—starting on a hot sheet boosts caramelization. Trim stem ends, remove any yellowed leaves, and halve the sprouts (quarter if large).
2. Season the sprouts
In a large bowl, toss Brussels with olive oil, salt, and pepper. Carefully remove the hot sheet from the oven and spread sprouts cut-side down in an even layer without crowding.
3. Roast to golden
Roast until deeply browned on the cut sides and just tender in the center, 18–22 minutes, shaking or flipping once in the last 5 minutes if you like more even color.
4. Make the garlic butter
While the sprouts roast, melt butter in a small skillet over medium-low heat. Add garlic and cook gently, 30–60 seconds, just until fragrant (do not brown). Off heat, stir in lemon zest and juice.
5. Toss and finish
Transfer hot sprouts to the bowl and pour over the warm garlic butter. Toss to coat and add any optional finishes like Parmesan, toasted nuts, or red pepper flakes. Taste and adjust salt, pepper, or lemon.
Pro Tips for Best Texture & Taste
These small moves maximize caramelized edges and keep the garlic bright, not bitter.
- Dry well: After rinsing, pat sprouts very dry so oil adheres and they roast instead of steam.
- Cut-side down: Start with the flat side on the hot pan for the deepest golden crust.
- Don’t crowd: Space the sprouts; overcrowding traps steam and prevents browning. Use two pans if needed.
- Gentle garlic: Cook garlic briefly in butter off high heat to avoid bitter, over-browned bits.
- Acid lifts richness: A squeeze of lemon or a splash of vinegar makes flavors pop and balances the butter.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes. Roast from frozen on a preheated sheet at 425°F, tossing with oil, salt, and pepper. Expect 25–30 minutes. Finish with the garlic butter as directed.
How do I reheat leftovers and keep them crisp?
Reheat on a sheet pan at 400°F for 6–8 minutes or in an air fryer at 375°F for 3–5 minutes. Microwaving softens the edges, but a quick skillet re-crisp with a dab of butter works, too.
What proteins pair well?
Roast chicken, pork chops, steak, salmon, or baked tofu. For a one-pan meal, add pre-cooked sausage slices to the sheet during the last 10 minutes.
How can I make them dairy-free?
Swap the butter for olive oil or dairy-free butter. Add 1–2 teaspoons nutritional yeast for a savory, “cheesy” note.
Can I roast them ahead for a crowd?
Roast 1 day ahead to just-tender, cool, and refrigerate. Reheat on a hot sheet at 425°F for 8–10 minutes, then toss with freshly made garlic butter and lemon just before serving.
