Crispy Roasted Garlic Butter Brussel Sprouts

These crispy Roasted Garlic Butter Brussel Sprouts are lightly charred with a soft buttery centre, creating the perfect texture inside and out. 

With flavors of garlic butter, salt, parmesan, a little spice from a pinch of cayenne pepper and a mild hum of smokiness from a dash of smoked paprika, crispy brussel sprouts will be featuring on more than just your Christmas menu once you’ve tried this recipe!

Recipe Highlights

So many of us had bad experiences with brussel sprouts growing up where they were boiled or steamed and were soft and soggy, bland and boring with absolutely no flavor.  A few years ago, I rediscovered brussel sprouts and have never looked back, often cooking them up as part of a Sunday roast, Easter feast, Christmas dinners, and even as part of my meal prepping.

Whilst the vegetable of my childhood hasn’t changed, how its cooked and the few things that you add to it can totally transform it into an exciting and flavorful side dish in just 30 minutes.

Ingredients

These garlic parmesan zucchini noodles also work well as a complementary side dish to the roasted brussel sprouts as they share similar flavors!

Buying Brussel Spouts

When buying brussel sprouts where are 3 things I look for:

• Color:  Look for vibrant green Brussels sprouts, which signify freshness.
• Firmness:  Choose sprouts that feel firm and compact when gently squeezed.  Don’t buy ones the feel soft or spongy as they are past their best
• Size:   Look for brussel sprouts that are the same size so the they will cook more evenly.  Generally smaller brussel sprouts tend to be more sweeter when cooked.

Ingredient Notes

• Brussel Sprouts:  Fresh brussel sprouts are the best for roasting  and are easy to prepare.  Make sure to trim the end off before cutting in half.  Don’t worry if a few leaves fall off whilst cutting in half, add them to the pan and they will crisp up and will add extra crunch.
• Garlic:  as garlic is one of the main ingredients, fresh garlic cloves are the best, however you can use the garlic that comes in a jar
• Butter:  use a full fat butter if you can as the fat will help the brussel sprouts to roast more evenly and to become crispier
• Salt and Pepper:  for seasoning.  Definitely add regular salt and pepper if not using cayenne and salt and pepper create a savory base will enhance the natural sweetness of the sprouts.
• Smoked Paprika:  optional but highly recommended to add an addition later of smoky earthiness and it goes really well with garlic butter.
• Cayenne Pepper:  optional but highly recommended especially if you like a little extra kick, although the amount used in this recipe is only small and doesn’t not make it extra peppery or hot.  Instead it just adds another layer of flavor
• Parmesan:  this is a must, and there are so many different varieties of parmesan that its really a matter of personal preference to get the one you like as pretty much any one you choose will taste good and add bags of flavor to an already very tasty brussel sprouts dish

How to Make

1. Prepare Brussel Sprouts: Preheat fan oven to 190C / 375F. Prepare brussel sprouts by chopping them into halves and placing them onto a baking tray and set aside. (doesn't matter if they are facing up or down).

2. Make Basting Liquid: Make the garlic butter by mixing melted butter, minced garlic, smoked paprika, cayenne pepper, salt and ground pepper. Brush mixture over brussel sprouts from both sides.

3. Bake: Bake them for 15 minutes, or until golden from one side. Remove from oven and shake pan or use a flipper/spatula to turn them over. Return to oven at same temperature and cook for another 12 - 15 minutes.
4. Add Parmesan: Serve warm with shredded parmesan cheese tossed on top.

Pair With

• Chicken Rissoles
• Asian Chicken Meatballs
• Creamy Garlic Mushroom Chicken
• Crunchy Smoked Paprika Chicken

Recipe Tips

• Don’t have a basting brush?  Pour over the basting liquid and use your hands or two spoons to evenly coat all the brussel sprouts to ensure consistent flavor and browning
• Spacing:  Make sure to spread the brussel sprouts out on the raosting pan in a single layer so the air can properly circulate and they can cook evenly
• Roasting time/temperature:  roasting brussle sprouts is best done at a high temperature, typically around 400°F (200°C), until they are golden brown and tender, usually for about 20-25 minutes.
• Parmesan:  Don’t be tempted to add loads of parmesan as it is naturally quite salty and if you’ve already added salt to the brussel sprouts before cooking, it may end up too salty.

Variations

• Bacon:  It would be remiss of me not to mention bacon as the number one way to pimp up your brussel sprouts.  Chop up a couple of bacon rashers.  No need to pre cook, just toss it in amongst the brussel sprouts and cook for the same amount of time.  The fat that comes out from the bacon will add extra flavor and as the bacon cooks and becomes crispy it will be the perfect compliment to crispy brussel sprouts.
• Pancetta:  similar to bacon but thinner and more delicate, adding pancetta to roasted brussel sprouts is best done at the halfway mark, so it doesn’t burn.  Chop or tear pancetta into pieces and add to roasting pan when it has 10 to 15 minutes left, depending on how crispy you like it
• Walnuts:  I often add walnuts for extra crunch, usually along with bacon.  If adding walnuts, chop them up, and add them in to the roasting pan in the last 5 to 10 minutes.  Adding them before this and they are likely to burn.

I love the aromatic, savory garlic and buttery richness of these garlic roasted brussel sprouts, and by adding a little Parmesan at the end straight out of the oven whilst they still hot, adds a little bit of a salty kick.

Don’t forget the smoked paprika as it really works well with the garlic butter and parmesan and lends a warm, earthiness to the caramelized, crispy exterior.