Roasted Brussels Sprouts & Garlic

Looking for a super simple harvest recipe? We've got ya covered! Since we harvested so much organic garlic this season, I'll be making this one several times. This can easily be an entire meal or a side dish. Either way, it's delish! Enjoy!

Roasted Brussels Sprouts and Garlic

Ingredients:

1 1/2 pounds Brussels sprouts, ends trimmed
1 clove garlic, pealed

3 tablespoons olive oil or Coconut Oil

1/2 teaspoon course sea salt (add more if you prefer)

1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F (205 degrees C).

If you are using large Brussels sprouts, I suggest you cut them in half. Place trimmed Brussels sprouts, garlic, olive oil, sea salt, and pepper in a large bowl. Stir to coat. Pour onto a baking sheet (I used a large pan), and place on center oven rack.

Roast in the preheated oven for 25 to 30 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and toasty when done. Adjust seasoning with sea salt, if necessary. Serve immediately.

Optional: add almond slivers or walnuts before roasting

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1 comment

Brussels Sprouts lovers rejoice! I am so delighted that you shared your nutritious and delicious Roasted Brussels Sprouts & Garlic with us at the Healthy Happy Green and Natural Party!Thank you so much for sharing your gems and for your support! All the best, Deborah

Most delicious and productive radish that I have ever grown!

Thank you for providing this seed! These radishes were the best I've ever grown with respect to taste and productivity. So good. So easy. Will always make a place for these beauties! (Excellent roasted and tossed with butter!) I just ordered more!

First time growing turnips

These were fast to mature and really tasty. I am new to gardening and didn’t thin my seedlings well enough so many of them did not produce much of a root but that’s okay because we definitely got to use the greens! Photos are of the turnips from the garden to my kitchen and the dish we made with them. Some turnips in the photo are not the purple top variety but overall I think the purple top got larger than the others I planted.

First time growing Mustard greens

This was the first time I have grown greens of any kind and it was a success! The plants are beautiful with the purple veins. I over crowded my raised bed with these accidentally but they still did really well. I started seeds indoors and had a hard time germinating (due to my own fault being new to seed starting) but still planted what I had outside when the time came. I was surprised when I saw the seeds that didn’t germinate indoors started coming up shortly after being outdoors. That’s how I ended up overcrowding my raised bed but on the plus side I now have a ton of healthy great tasting food in my backyard. Photos are of the greens from my garden to my kitchen.

Beautiful addition to any garden!

This is my favorite plant in my garden right now. I started my seeds last winter (2022) and planted in spring 2023. My mullein survived the insane high temperatures over summer and was a refreshing pop of green all winter. I am eagerly awaiting the flower!

Im like a kid at Christmas

These are so much fun. They sell out fast and I try to get at least 1 every year. Last year I was lucky enough to grab 2. I love trying new things and these are a mixture of flower, herbs, and vegetable. One of my favorite carrots came from here. It’s one of three that I grow every year because it’s fun!

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Roasted Brussels Sprouts & Garlic

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