Garlic Roasted Brussels Sprouts Recipe

About the Author

Abby Campbell, BSc, SFN, SSN, CPT, is a leading professional fitness and nutrition expert, researcher, and published author of One Size Does NOT Fit All Diet Plan, one of Amazon's Top Gluten-Free and Weight Loss Diets. (You may read more about Abby at the bottom of this article.)

Garlic Roasted Brussels Sprouts Recipe.
Garlic Roasted Brussels Sprouts Recipe. | Source

Delicious Fat Burning Food

Did you say "Ick" when you read "Brussels Sprouts?" You will be shocked at the taste of these little guys once you've tried this recipe. It wouldn't be a surprise if you come begging for more! Being infused with garlic, sea salt, and black pepper and then caramelized with butter just makes these bad boys good once in for all.

Though Brussels sprouts are known to be a "winter" food and served at holiday dinners, they are actually great anytime of the year. That is, if you can find them in your local grocery store or farmer's market. This Garlic Roasted Brussels Sprouts recipe is not only ready to please, but it will also fuel your body with high octane energy. Brussels sprouts naturally contain mega anti-oxidants that will act at your defense against any free radicals. In combination with sweet garlic and extra virgin olive oil, your protective levels are only multiplied. An army of dangers couldn't penetrate the protective guard of Brussels sprouts.

Not only does this Garlic Roasted Brussels Sprouts recipe taste delicious. If you're looking to boost metabolism and shed a few unwanted pounds of body fat, then Brussels Sprouts gives you that advantage. So eat up!

Brussels sprouts are a wonderful fat burning food.
Brussels sprouts are a wonderful fat burning food. | Source

Make This a Top Rated Recipe!

4.3 stars from 8 ratings of Garlic Roasted Brussels Sprouts

Cooking Time

Prep time: 10 min
Cook time: 8 min
Ready in: 18 min
Yields: Serves 6 people at 3/4 cup each.
Get Brussels sprouts ready to cut.
Get Brussels sprouts ready to cut. | Source
Cut Brussels sprouts in half lengthwise.
Cut Brussels sprouts in half lengthwise. | Source
Place Brussels sprouts in mixing bowl.
Place Brussels sprouts in mixing bowl. | Source
Ingredients for Brussels sprouts recipe.
Ingredients for Brussels sprouts recipe. | Source
Mix olive oil, garlic, sea salt, and pepper.
Mix olive oil, garlic, sea salt, and pepper. | Source
Pour olive oil mixture onto sprouts.
Pour olive oil mixture onto sprouts. | Source
Brussels sprouts are ready to enjoy!
Brussels sprouts are ready to enjoy! | Source

Ingredients

  • 1.5 lbs. Brussels sprouts, fresh
  • 1/3 cup extra virgin olive oil
  • 1 Tbs. butter, unsalted
  • 3-4 medium garlic cloves, pressed
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

How to Cook Brussels Sprouts

  1. Wash Brussels sprouts thoroughly. You may use Fit Fruit and Vegetable Wash to be certain to remove any fertilizers, dirt, or other residues. Pat dry with paper towels.
  2. Remove any outer yellow leaves of the Brussels sprouts and throw away. With a sharp knife, cut off and throw away the ends of the sprouts. Then cut sprouts in half lengthwise. Put in large bowl and set aside.
  3. Gather all other ingredients: extra virgin olive oil, sea salt, black pepper, and butter. You may want to gather some kitchen utensils as well: measuring cup, garlic press, and small whisk. If you don't have sea salt, you may use kosher salt or even table salt; however, it may not have the same tasty effect.
  4. In a measuring cup, measure out extra virgin olive oil. Add pressed garlic, sea salt, and black pepper. Stir well. Pour mixture into the mixing bowl with Brussels sprouts. Stir until all sprouts are coated.
  5. Cover Brussels sprouts and refrigerate until ready to cook. If you are in a hurry, set sprouts aside and prepare your meats and other dishes. Cooking the sprouts only take approximately 8 minutes, so you can cook these quickly and easily when ready. Refrigeration seems to infuse the tastes better, but there is nothing wrong with cooking them right after preparation.
  6. Heat stove top or electric skillet on medium-high heat and allow to get hot for three to four minutes. As a note, the electric skillet allows the Brussels sprouts to cook easier without sticking, thus leaving the shape of the sprouts in tact. It also allows plenty of room for stirring.
  7. Add butter to skillet and allow to melt and heat for approximately one minute. Though the Brussels sprouts are already coated in extra virgin olive oil, the butter gives the sprouts a nice caramelized flavor.
  8. Add Brussels sprouts to skillet and cover. Stir occasionally to allow all sides to brown. Pan roast for 8 minutes or until tender (your liking). The sprouts will be golden brown.
  9. Remove from skillet and serve with protein such as lean beef, chicken, turkey, pork tenderloin, or fish. You may even add a small serving of starchy carbs like brown or wild rice, potatoes, sweet potatoes, or quinoa.

Brussels Sprouts Nutrition Facts

Nutrition Facts
Serving size: 3/4 cup
Calories 157
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 3 g15%
Unsaturated fat 10 g
Carbohydrates 9 g3%
Sugar 2 g
Fiber 3 g12%
Protein 3 g6%
Cholesterol 0 mg
Sodium 331 mg14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Get Abby's Book Today!

One Size Does NOT Fit All Diet Plan
One Size Does NOT Fit All Diet Plan | Source

Vitamin C Benefits

Did you know that one cup of Brussels sprouts gives you 125 percent of your daily value for vitamin C (based on a 2,000 calorie diet)? Not only does it help you to overcome the common cold quickly. Vitamin C benefits include the protection against:

  • cardio vascular disease,
  • immune system deficiencies,
  • prenatal health problems,
  • mood instability,
  • eye disease, and even
  • skin wrinkling.

Why not take this benefit today? Cook yourself some Garlic Roasted Brussels Sprouts!

Tell Us What You Think

You're reading "Garlic Roasted Brussels Sprouts Recipe" by Abby Campbell. Please rate it, leave a comment, and tell us what you think below. Then share the recipe article with your family and friends. You may even share on Facebook, Twitter, or Pinterest (buttons to your right).

Helping those who desire it!
Helping those who desire it! | Source

About the author

Abby Campbell, BSc, SFN, SSN, CPT, is a leading professional fitness and nutrition expert, researcher, and published author. For the past 10 years, she has coached thousands of women locally and online to lose body fat and lead healthy lifestyles. Her clients have lost thousands of pounds, reclaimed health, and call her “Coach No Gimmick.” She is from Northern Virginia but now resides near Charlotte, North Carolina. Abby has been married for 20 years and has three grown daughters, one of which is autistic. She is a 19 year cancer survivor.

More by this Author

  • How to Reduce Thigh Fat
    22

    Learn how to reduce thigh fat. Learn why you may be estrogen dominant, why low-calorie diets and extensive aerobic exercise is wrong in correcting thigh fat, and what you can do to finally lose it.

  • Hot Cereal for Low-Cal Diets
    10

    Craving cereal for breakfast but trying to stick to a low calorie breakfast? Know what the healthiest cereals are that will give your tummy the warmth it needs. Enjoy 6 low cal breakfast cereals.

  • How to Exercise Transverse Abdominal Muscles
    65

    Looking for a quick weight loss program, how to lose baby fat, or how to lose abdominal fat? Learn how to flatten your stomach with the best stomach exercises. Get ripped with transverse ab workouts.


Comments 45 comments

billybuc profile image

billybuc 3 years ago from Olympia, WA

Passing this on to Bev, Abby, as I do with all healthy food recipes. LOL


Melissa Black profile image

Melissa Black 3 years ago from Northeast Ga

This looks delicious!


Faith Reaper profile image

Faith Reaper 3 years ago from southern USA

Great recipe here. Thanks for sharing. Love brussel sprouts, but with the added roasted garlic, yum!!!

Voted up +++ and sharing

Blessings, Faith Reaper


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

That's great, Bill. Thank you for passing on my recipe. I hope you and Bev enjoy! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Melissa - It is delicious! I hope you will try it out and let me know how you like it. :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Thanks, Faith, for your comment and for sharing. I hope enjoy! :-)


Gypsy48 profile image

Gypsy48 3 years ago

This recipe is a keeper. Thanks for sharing.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Your welcome, Gypsy48. Your response is greatly appreciated. :-)


peachpurple profile image

peachpurple 3 years ago from Home Sweet Home

brussel sprout looks awesome to me. Easy to cook with garlic too.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Yes, peachpurple! Thank you for stopping by. I hope you enjoy this recipe! :-)


SaffronBlossom profile image

SaffronBlossom 3 years ago from Dallas, Texas

I love that you've transitioned to recipes to supplement your healthy living articles! While I ate very few vegetables as a child, I'm loving them more and more now...these look delicious.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Erica. Thank you for commenting. I'm glad to hear you're eating more veggies since you were a kid. You should try these. I'm sure you'll like them. :-)


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

I have liked Brussels Sprouts ever since I lived in Virginia. Once in a while I get a batch that doesn't taste quite right, but usually they are tasty. I haven't had them in a while, so I'm glad you reminded me of them.

Mmmm, I love anything with garlic.

I will be sure to add this to my next grocery list, and try it out. Thank you for sharing this recipe with us!

~ Kathryn


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Kathryn. Thanks for stopping by. I'm glad I reminded you of this wonderful superfood! What part of Virginia did you live? Northern Virginia is my home. :-)


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

The first 6 months I lived in Sterling (near D.C.), where my mother's family lived, and the other 9 years I lived further down, in Lynchburg.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Oh, Kathryn. We could have been neighbors. I worked in Sterling... well, that was over 20 years ago. LOL. But, we were very close for some years, it seems. :-)


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

Well, back then we went to Sterling every once in a while, to visit my grandparents, aunt and cousin, so I would imagine there were points in our lives that we weren't too far away from each other! It's a small world! :)


epigramman profile image

epigramman 3 years ago

Well my dear sweet Abby - my dad had an old army expression (from World War II) ..... "You're nothing but a fart in the windstorm" ......after eating a side dish of garlic brussel sprouts - I don't think the fart would be lost anymore - it would be the 'windstorm' lol lol lol lol

As always Abby your hub presentations are world class all of the way and I can tell that each one is like a true labor of love for you and I will share and link with enthusiasm and pride to my FB wall for everyone to see.

Thank you once again for the way you put together each hub with information with such awesome detail and images to show each step.

We are having our holiday weekend here in Canada and on Monday it is Canada day - both cats are out back lounging in the sun and there's a lovely southwest breeze off the lake in a day that is warm but not too hot.

So here I am sit drinking a nice cuppa tea sending 3 major hugs from your favorite Canadians - Colin, Little Miss Tiffy and Mister Gabriel at lake erie time ontario canada 4:20pm


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Very good morning to you, Colin! :-) Thank you for stopping by my HubPage. You do bring me giggles. I love your sense of humor and the laughs. Yes, Brussels sprouts can definitely bring on a windstorm. Hopefully, the garlic calms it down somewhat. LOL.

Happy Canada Day to you (for tomorrow). I hope, Little Miss Tiff, and Mr. Gabriel have a wonderful relaxing weekend, my friend. It's 6 AM here in North Carolina on a Sunday morning. I have one more hub to get out before the end of today (my deadline for 8). So, I'm off to writing and then hopefully get some hiking in up in the mountains which is my favorite place to be. It's been hot here, so I like going early in the morning. :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

It definitely is a small world, Kathyrn. I hope you're having a great weekend. :-)


Global-Chica profile image

Global-Chica 3 years ago from New York, NY

I actually love brussel sprouts but only make them once in a while but with your recipe, I'm looking forward to making them again soon. Sounds and looks yummy. Thanks!


Sue Bailey profile image

Sue Bailey 3 years ago from South Yorkshire, UK

Ooo Abby, I love sprouts anyway but I'm sure I will love them even more with garlic. This is a definite must try. Voted up and pinned


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Global-Chica. Thanks for stopping by. I appreciate your comment. :-) Ever since I started cooking my Brussels sprouts this way, I have them every week now. :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Sue! Thank you for stopping by and commenting. Yes, these garlic roasted Brussels sprouts are so yummy! I think you will absolutely love them. :-)


Ericdierker profile image

Ericdierker 3 years ago from Spring Valley, CA. U.S.A.

I am hungry.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

LOL, Eric! I can send you some Brussels sprouts through the mail, but it will probably taste like cardboard by the time you get it. Eeek! :P


Ericdierker profile image

Ericdierker 3 years ago from Spring Valley, CA. U.S.A.

No need. We live here in the land of plenty. 3 crops a year for most veggies.


B. Leekley profile image

B. Leekley 3 years ago from Kalamazoo, Michigan, USA

I saved this recipe and look forward to giving it a try.


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Mr. Leekley. Thank you for stopping by. I think you will love this recipe. Please let me know after trying it. :-)


Monis Mas profile image

Monis Mas 3 years ago

Anything with garlic sounds good to me :-) Thanks for the recipe!


rebeccamealey profile image

rebeccamealey 3 years ago from Northeastern Georgia, USA

I just love Brussels sprouts, so I will surely try this. Thanks for giving me a new way to try my tasty "little cabbages." I just love this. Voted way und shared!


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

Just revisiting this... I just bought some recently (although the frozen variety, not fresh), and this is a great way to season them! I have garlic left, so this will be the perfect accompaniment. Mmmm.

Have a great week, Abby.

~ Kathryn


Cyndi10 profile image

Cyndi10 3 years ago from Georgia

Looks yummy! I, too, like Brussel sprouts and this looks like a great change to the way I generally prepare them. Thanks for sharing this with us. Voted up.


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

I was so in the mood for them that I had Brussels sprouts with garlic, and some leftover potato, for supper last night. Mmm, delicious!

~ Kathryn


johnr54 profile image

johnr54 3 years ago from Texas

Can't wait to try this delicious looking recipe!


Akshaya 3 years ago

Brilliant recipe!! Thanks a ton, Abby- you made my evening:D


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Me too, Monis! I love garlic so much. It's great that it's so good for our health too! ;-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Rebecca. Please let me know how you like them. They are so yummy for my tummy! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Hi Kathryn! I'm wondering how you made out on the frozen Brussels with this recipe. You'll have to let me know! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

I hope your Brussels turned out as yummy as your original recipes, Cyndi. Please let me know! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Mmmmm... I'm sure you could just slice up the potatoes and add them in with the Brussels, Kathryn. I have added mushrooms with mine and they are yummy too! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

Let me know how you like the recipe, John! I love hearing the responses. Thank you for commenting! :-)


Abby Campbell profile image

Abby Campbell 3 years ago from Charlotte, North Carolina Author

I'm glad you enjoyed it, Akshaya! It's one veggie I never really liked until I came up with this recipe. Have a wonderful day!


julieannbrady 2 years ago

I do love brussels sprouts any way you want to prepare them. Garlic roasted sounds like a great recipe.


Abby Campbell profile image

Abby Campbell 2 years ago from Charlotte, North Carolina Author

Thank you for your comment, Julie Ann. I never liked Brussels sprouts until I had them garlic roasted. This is a great variation for you since you love them already. Have a wonderful day! :-)

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working