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This small batch of roasted Brussels sprouts are crisp on the outside, tender in the center, and full of rich, caramelized flavor. They’re easy to make and a great side dish for any meal.
Why You’ll Love This Recipe
- Easy to Make: Just a few ingredients and simple steps.
- Big Flavor: Roasting adds natural sweetness and a nutty, caramelized taste.
- Crispy Texture: Tender inside with crisp, golden edges.
- Great Anytime: Works as a side dish or a healthy snack.
These roasted Brussels sprouts are one of my favorite simple sides. I roast them until they’re golden and crisp, and the flavor is incredible.
It’s an easy, no-fuss recipe that always turns out delicious. Whether I’m making them for a quick dinner or adding them to a holiday table, they’re always a hit.
Enjoy these crispy Brussels sprouts as-is or topped with a 5-minute béchamel sauce. They’re delightful served along with a mini meatloaf, turkey tenderloin, baked chicken thighs, or sheet pan steak and potatoes for a complete meal.
Ingredients
If you have any ingredients leftover from this small batch roasted Brussels sprouts recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: Use 12 ounces of fresh Brussels sprouts. Trim the ends and slice in half for even cooking and caramelization. Extra sprouts can be used in a small Brussels sprouts salad.
How To Choose Fresh Brussels Sprouts
- Look for bright green sprouts with tightly packed leaves.
- Avoid yellowing, wilted, or spotted sprouts.
- Sprouts on the stalk are usually fresher, but pre-packaged ones can be good if the leaves are firm and vibrant.
- Garlic: Roast 3 whole cloves. They turn soft and slightly sweet in the oven and add a mellow, rich flavor.
- Olive Oil: I use extra virgin olive oil for flavor, but any olive oil will work. It helps the sprouts crisp up in the oven.
- Salt and Black Pepper: Simple seasoning that enhances the natural flavor. Use freshly ground black pepper if you can.
How To Roast Brussels Sprouts
For ingredient measurements and additional details, see the recipe card below.
- Preheat the Oven: Start by preheating your oven to 425°F.
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half.
- Season and Arrange: Place the Brussels sprouts on a baking sheet. Toss them with olive oil, salt, pepper, and a few whole peeled garlic cloves. Spread them out in a single layer to ensure even roasting.
- Roast: Roast the Brussels sprouts for 20-25 minutes.
- Serve: Enjoy the Brussels sprouts immediately for the best flavor and texture.
Don’t want to turn on your oven?
Try our quick small batch air fryer Brussels sprouts recipe.
Expert Tips
- Use the Right Amount of Oil: Lightly coat the Brussels sprouts. Add more or less oil if you’re adjusting the quantity.
- Prep for Even Cooking: Trim stems, remove loose leaves, and cut sprouts in half for crispier, evenly roasted results.
- Don’t Waste the Leaves: Roast any leaves that fall off – they turn into crispy, flavorful bites.
Frequently Asked Questions
Yes, but they won’t get as crispy as fresh ones. Thawing and drying them first helps.
Roast for 20 to 25 minutes.
Yes, halving helps them cook evenly and caramelize better.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8 to 10 minutes or in a skillet to keep them crisp.
Try finishing with a drizzle of honey, lemon juice, or grated Parmesan.
RELATED: Thanksgiving For One Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these small batch roasted Brussels sprouts or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Roasted Brussels Sprouts
Equipment
Ingredients
- 12 ounces Brussels sprouts -trimmed and halved
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 3 whole garlic cloves -peeled
Instructions
- Preheat the oven to oven to 425°F (204°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- Place the Brussels sprouts on a baking sheet. Toss them with olive oil, salt, pepper, and whole peeled garlic cloves. Spread them out in a single layer to ensure even roasting.
- Roast the Brussels sprouts for 20-25 minutes. The exact timing will depend on the size of your sprouts.
Notes
- Use the Right Amount of Oil: Lightly coat the Brussels sprouts. Add more or less oil if you’re adjusting the quantity.
- Prep for Even Cooking: Trim stems, remove loose leaves, and cut sprouts in half for crispier, evenly roasted results.
- Don’t Waste the Leaves: Roast any leaves that fall off—they turn into crispy, flavorful bites.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is the only way I fix brussels sprouts- I add a little brown sugar and salt and even kids will eat them
I am so excited to find this. I am a widow 84 years and can’t eat a lot at once and get tired of something everyday ( trying to eat rather than waste it). These recipes sound exceptional. I can hardly wait to get at cooking them. Maybe I should say cook and “eat” them. I hope I’m accepted I signed up.
Hi Sue, I’m glad you found us and hope you find many new recipes you love. It does not appear that your email went through when you tried to subscribe. Please add your email to the sign-up form again – https://onedishkitchen.com/subscribe/
Is it correct that you have not chopped or minced the garlic? I think chopped or minced at that temp. would burn in 35 mins. If whole cloves are roasted, did you just mash them and mix into the brussels sprouts after cooking?
That is correct. I do not chop or mince the garlic – just peel the garlic and toss the cloves onto the pan with the brussels sprouts. The garlic softens beautifully and tastes sweet and delicious. I just eat the the garlic cloves whole but you could mash them if you’d like.
Do you put the sprouts on the pan with cut side up or down, or does it make a difference?
Either way works great. Just spread the brussels sprouts out in a single layer on your baking sheet.
Can these be cooked in hot air cooker
Hi Rickie, I’m actually not sure. I haven’t tested them in an air fryer yet.
Hi Rose,
Thanks for your email. I totally understand what you are saying and for me, it’s very difficult to say what the “right amount” of food is for every person. The amount one person feels satisfied eating can be totally different for another person.
When it comes to the amount of meats I use in recipes, I will often look at the USDA dietary guidelines and use the amounts suggested. That said, others may prefer more and still others might want less.
My staff and I test all of our recipes many times and the serving sizes we decide on are based on what we (as a group) feel a serving size is as well as referring to the USDA guidelines.
Very many of the recipes on our site can be successfully halved so if you would like to try a recipe, know with confidence that you can reduce the amounts in half and make a more suitable amount for you. If you have any questions about a particular recipe, please don’t hesitate to ask.
Best,
Joanie