Garlic Butter Roasted Brussels Sprouts
A simple yet impressive side dish featuring Brussels sprouts roasted to perfection, tossed in a mouthwatering garlic butter sauce for a crispy outside and tender inside.
Ingredients
For the Base
- 1.5 pounds Brussels sprouts, trimmed and halved
For the Sauce
- 3 tablespoons unsalted butter, melted Can substitute with olive oil or vegan butter.
- 2 tablespoons olive oil Avocado oil can be used as a substitute.
- 4 cloves garlic, minced Fresh garlic yields more flavor.
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon kosher salt Adjust to taste.
- 0.25 teaspoon freshly ground black pepper Adjust to taste.
- 0.25 teaspoon red-pepper flakes Optional, can be omitted.
To Serve
- 2 tablespoons grated Parmesan cheese Nutritional yeast can be used as a dairy-free alternative.
- 1 tablespoon chopped fresh parsley
- 2 tablespoons toasted sliced almonds Optional for added crunch.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Rinse and trim the Brussels sprouts. Cut each sprout in half through the stem and pat dry with a towel.
- In a large bowl, whisk together the melted butter, olive oil, minced garlic, kosher salt, black pepper, and optional red-pepper flakes until well mixed.
- Add the halved Brussels sprouts to the bowl with the sauce and toss until every piece is coated evenly.
- Spread the Brussels sprouts cut-side down on a baking sheet in a single layer.
Cooking
- Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway through.
- Once roasted, remove the pan from the oven. Drizzle the sprouts with lemon juice, sprinkle Parmesan cheese over them, and toss gently.
Serving
- Transfer the sprouts to a serving platter, garnish with chopped parsley and optional toasted almonds, and serve immediately.
Notes
For best texture, do not overcrowd the baking sheet and keep the heat high while roasting. Fresh ingredients yield the best results.