Garlic Butter Roasted Brussels: 7 Savory Secrets

Delicious Garlic Butter Roasted Brussels Sprouts Side

Fresh Brussels Sprouts
Unsalted Butter
Garlic
Olive Oil
Salt
Freshly Ground Black Pepper
Optional Flavor Boosters: balsamic glaze, red pepper flakes, fresh herbs (parsley or thyme), Parmesan cheese

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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Trim the woody ends off each Brussels sprout and remove any loose or discolored outer leaves. Cut all the sprouts in half and rinse them thoroughly under cold water. Dry them meticulously with paper towels or a salad spinner.
In a medium microwave-safe bowl or a small saucepan, melt the unsalted butter. Add minced fresh garlic, olive oil, salt, and freshly ground black pepper, and whisk to combine.
Place the dried, halved Brussels sprouts into a large mixing bowl. Pour the garlic butter mixture over the sprouts and toss until thoroughly coated.
Transfer the coated Brussels sprouts to the prepared baking sheet in a single layer, making sure not to overcrowd the pan.
Roast in the preheated oven for 20-30 minutes, tossing halfway through, until the sprouts are tender with crispy, caramelized edges.
Remove from the oven, taste, and adjust seasoning if needed. Serve hot, optionally adding a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese before serving.