Garlic Butter Roasted Brussels Sprouts: A Deliciously Simple Recipe

Name: Garlic Butter Roasted Brussels Sprouts: A Deliciously Simple Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

By Pam 2025-10-12 ⏱ 15 min 🔥 30 min 🍽 4

Dietary Adjustments

To keep the dish dairy‑free, use a plant‑based butter or coconut oil and omit the Parmesan. For a low‑carb version, skip the almonds and serve over cauliflower rice. Gluten‑free diners need only ensure any optional sauces (like a balsamic glaze) are certified gluten‑free.

Serving Suggestions

Pair the garlic butter sprouts with fluffy scrambled eggs, a poached egg, or a smoked salmon bagel for a brunch spread. They also shine beside a warm croissant, a bowl of creamy oatmeal, or a fresh fruit salad for a balanced meal. For a heartier brunch, serve over toasted sourdough with a drizzle of hollandaise.

Garlic Butter Roasted Brussels Sprouts: A Deliciously Simple Recipe

Prep: 15 mins Cook: 30 mins Servings: 4 Imagine biting into a crisp, caramelized Brussels sprout that’s instantly coated in a silky, garlicky butter that melts in your…

Prep15 min

Cook30 min

Serves4

Ingredients

Main Ingredients

1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil

Butter & Aromatics

4 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

Seasonings & Garnish

½ teaspoon sea salt, plus more for finishing
¼ teaspoon freshly cracked black pepper
2 tablespoons toasted sliced almonds (optional)
¼ cup grated Parmesan cheese (optional)

Instructions

Roasting the Brussels Sprouts

Arrange on a sheet. Spread the seasoned sprouts cut‑side down on a rimmed baking sheet. This positioning maximizes contact with the hot pan, encouraging caramelization.
Roast. Place the sheet in the preheated oven and roast for 12‑15 minutes, then stir the sprouts to ensure even browning. Continue roasting another 8‑10 minutes until the edges are deep golden and the stems are tender when pierced with a fork.
Glaze. Remove the pan from the oven and immediately drizzle the garlic‑brown butter over the hot sprouts. Toss gently to coat; the heat will melt the butter, creating a glossy finish.
Finish with citrus. Sprinkle 1 teaspoon lemon zest and drizzle 1 tablespoon lemon juice over the sprouts. This brightens the rich butter and balances the flavor profile.
Season and serve. Add a final pinch of sea salt, then optionally scatter toasted almonds and/or Parmesan cheese. Serve immediately while the butter is still warm and the sprouts retain their crisp‑tender texture.