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.
Brussels Sprouts
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 cook it 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 garlic butter:
Garlic butter is super easy to make and can be used 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 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. (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 Brussels Sprouts
Prepare garlic butter first.
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.
Some more green side dishes:
Southern Green Beans and Potatoes
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Roasted Brussels Sprouts with Garlic Butter
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
Nutrition
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