Brussels Sprouts Roasted with Garlic Butter
Roasted Brussels Sprouts are fast and easy to prepare for a fresh green addition to your dinner. These Brussels sprouts are coated with a simple garlic butter and roasted in the oven.
Table of Contents
Brussels sprouts are one of those vegetables that people either love or hate. These little sprouts look and taste a bit like tiny cabbage. They are quite versatile in flavors they can be mixed with and ways to cook them.
Personally, I love Brussels sprouts, especially if they are a little crunchy and coated with something tasty. One way to enjoy crunchy Brussels sprouts is by slicing them thinly and making a fresh salad. Another way is to cook them a little less so they retain some crunch.
When I roast Brussels sprouts, I prefer to cook it just enough where they are still a bit crunchy.
Brussels sprouts can be mix with many different flavors. Make them a little sweet with honey and butter. You can make them tangy with some Balsamic vinegar and oil. Or, flavor them with simple garlic butter for aromatic, amazing tasting veggies.
How To Make Compound Garlic Butter
Garlic butter is super easy to make and you can use it on bread, veggies, potatoes, and pasta.
To soften the butter fast, place a cup of water in a microwave and heat it up until it boils. This will take about a minute or two.
Then, quickly open the microwave door and place stick of butter that is still wrapped close to the cup (but not touching). Close the door right away.
Let the butter sit in the microwave for 5-10 minutes. Take it out and it will be softened.
After that, mix butter with garlic and lemon juice in a small bowl. (Add a tablespoon of parsley if you like.) Easy way to mix it is to use a fork to mash and mix.
How To Make Roasted Brussels Sprouts
(Prepare garlic butter first per instructions above.) Preheat oven to 425°F.
Peel the very outer, darker green leaves off the sprouts and cut off the small stem. Cut sprouts in half, length-wise.
Mix cut Brussels sprouts with soft garlic butter in a large bowl. Make sure to be gentle but thorough while mixing. Don’t be afraid to use your hands.
Spread prepared sprouts in a large baking sheet, in one even layer.
Bake for 20-30 minutes, depending on how soft you prefer them.
Make Ahead Suggestions
You can make the compound butter and prep the Brussels sprouts ahead of time.
Garlic butter: make the garlic butter according to the recipe and place it in an air-tight container. Refrigerate until ready to use. When you are ready to make use it, take it out and let it sit on the counter for 30-45 minutes (Don’t microwave.)
Prep brussels sprouts: you can peel the Brussels sprouts and cut them ahead of time. Once cut, place then in the air-tight container or a zip-top bag until ready to use. Make sure to keep it in the refrigerator and only for a day or two.
Storing and Reheating
Store roasted Brussels sprouts in an air-tight food storage container, in the refrigerator. Properly stores, it should be good for 3-4 days.
To reheat them, it’s best to do it on stove-top. Preheat a cooking pan over medium to medium-low heat and add the leftover Brussels sprouts. Sauté until heated through.
More Brussels Sprouts Recipes To Try
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Roasted Brussels Sprouts with Garlic Butter Recipe
Ingredients
Garlic Butter:
- 3 tbsp salted butter
- 4 small garlic cloves
- 1 tsp lemon juice
Brussels sprouts:
- 2 lbs Brussels sprouts
- salt
- fresh cracked black pepper
Instructions
Soften garlic butter:
- To soften the butter fast, place a cup of water in a microwave and heat it up until it boils. This will take about a minute and a half.
Then, quickly open the microwave door and place stick of butter that is still wrapped close to the cup (but not touching). Close the door.Let the butter sit in the microwave for 5-10 minutes. Take it out and it will be softened.After that, mix butter with garlic and lemon juice in a small bowl. Easy way to mix it is to use a fork to mash and mix.
Brussels sprouts:
- Preheat oven to 425℉.
- Peel the very outer, darker green leaves off the sprouts and cut off the small stem. Cut sprouts in half, length-wise.
- Mix cut Brussels sprouts with soft garlic butter in a large bowl. Be gentle but thorough. Don’t be afraid to use your hands.
- Spread prepared sprouts in a large baking sheet, in one even layer.
- Bake for 20-30 minutes, depending on how soft you prefer them.
Notes
- Storing: Store roasted Brussels sprouts in an air-tight food storage container, in the refrigerator. Properly stores, it should be good for 3-4 days.
- Reheating: it’s best to do it on stove-top. Preheat a cooking pan over medium to medium-low heat and add the leftover Brussels sprouts. Sauté until heated through.
Nutrition
Originally published on Will Cook For Smiles in November 2018.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Great, easy
Thank you!