Description
Garlic Butter Roasted Brussels: 7 Savory Secrets — perfect for weeknight dinners, holiday sides, and meal prep. Makes 4 servings in 35 minutes with 7 simple ingredients.
Ingredients
- 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
Instructions
- 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.
Notes
- Refrigerator Storage: Transfer cooled roasted Brussels sprouts to an airtight glass container within 2 hours of cooking per FDA food safety guidelines. Store in the refrigerator for up to 4 days. Keep the container on a middle shelf where temperature stays most consistent between 35—38°F.
- Freezer Storage: Spread cooled sprouts in a single layer on a parchment-lined baking sheet and flash-freeze for 1 hour. Transfer to freezer-safe bags, pressing out excess air. Label with the date and store for up to 2 months. This method prevents clumping so you can grab individual portions.
- Oven Reheat: Preheat oven to 400°F and spread refrigerated sprouts on a sheet pan in a single layer. Reheat for 8 minutes until edges re-crisp and centers are heated through. This method restores the original roasted texture better than any other reheating approach for these sprouts.
- Microwave Reheat: Place a single serving in a microwave-safe bowl and cover loosely with a damp paper towel. Heat on high for 90 seconds, stirring halfway through. The sprouts will be softer than oven-reheated versions but still flavorful—ideal when time is limited during busy workday lunches.
- Air Fryer Reheat: Arrange cold sprouts in a single layer in the air fryer basket without overlapping. Reheat at 375°F for 4 minutes, shaking the basket once at the halfway mark. The circulating hot air re-crisps the outer leaves beautifully in about half the time of a conventional oven.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 142 calories
- Sugar: 3g
- Sodium: 298mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg