If you’re like me and have been on the hunt for the ultimate side dish that turns Brussels sprouts from “meh” to “oh wow,” then you’re going to adore this Garlic Butter Brussels Sprouts Recipe. Seriously, it’s a game-changer. Crispy roasted sprouts tossed in a luscious garlic honey butter sauce and finished with a sprinkle of parmesan—it’s a combination that’s so simple yet incredibly addictive. Stick with me here, because once you try this, these sprouts will never be just a side salad filler again!
Why You’ll Love This Recipe
- Easy and Quick: From prep to plate in just about 30 minutes, perfect for busy weeknights.
- Bursting with Flavor: The garlic butter and honey combo brings out the natural sweetness and crunch of the sprouts.
- Family-Friendly: Even the sprout skeptics at my table ask for seconds after tasting this!
- Versatile: Easily customizable with your favorite spices or cheese.
Ingredients You’ll Need
The ingredients here are simple but thoughtfully chosen to make sure every bite of this Garlic Butter Brussels Sprouts Recipe is perfectly balanced. Fresh sprouts, quality butter, aromatic garlic, and a touch of sweetness combine in a way that’s truly irresistible. When shopping, look for firm, bright green Brussels sprouts without yellowing leaves for the best flavor.
- Brussels sprouts: Fresh and firm are key, and trimming the ends helps them roast evenly.
- Olive oil: Adds moisture and helps the sprouts crisp up beautifully in the oven.
- Butter: The star of the sauce—use real butter for that rich, creamy flavor.
- Fresh garlic cloves: Minced fresh garlic really amps up the flavor compared to pre-minced garlic.
- Honey: Just a little bit to balance the savory garlic and add a subtle caramelization.
- Cayenne pepper: Adds a hint of heat; you can adjust the amount to your heat preference.
- Parmesan cheese: Freshly grated is best for the perfect salty, nutty finish.
- Salt and pepper: Simple seasoning to bring all the flavors together.
Variations
I love how flexible this Garlic Butter Brussels Sprouts Recipe is! Over time, I’ve played around with different tweaks depending on what I have in the kitchen or what mood I’m in. Feel free to tailor it to your taste buds—there’s no wrong way to enjoy these.
- Spicy Kick: I sometimes swap cayenne for smoked paprika or add red pepper flakes for a smoky heat that my family goes wild for.
- Nut-Free: If you want a crunch without nuts, try topping with toasted breadcrumbs or crispy shallots instead of parmesan.
- Vegan Version: Use olive oil or a plant-based butter alternative and skip the parmesan or use a vegan cheese alternative.
- Seasonal Mix: Adding chopped bacon or pancetta before roasting makes for a heartier bite, especially in cooler months.
How to Make Garlic Butter Brussels Sprouts Recipe
Step 1: Prep and Roast Your Brussels Sprouts
First things first, position your oven rack in the center and preheat to a high 450ºF. This high heat is essential because it crisps up the outer leaves while keeping the inside tender. While the oven’s heating, trim your sprouts—cutting off the stem end and slicing them in half lengthwise helps them roast evenly. Toss them in a bowl with olive oil, salt, and pepper—don’t be shy with the seasoning here. Spread them out on your lined baking sheet in a single layer, so they all get a nice roast. Pop them into the oven and roast for about 18 to 20 minutes. If you can, toss them about halfway through to make sure they crisp up nicely on all sides. You’ll know they’re ready when they have deep golden edges and a just-tender inside.
Step 2: Whip Up the Garlic Honey Butter Sauce
While your sprouts are roasting, this is the perfect time to prep the star sauce that takes this recipe over the top. Grab a microwave-safe bowl and combine your butter, minced garlic, honey, and cayenne pepper. I zap mine for about 30 seconds to a minute, just enough to melt the butter but not so long that the garlic loses its punch. Stir it all together—you want a smooth, fragrant sauce that’s sweet, garlicky, and just a touch spicy. When the sprouts are about five minutes from done, this sauce is ready to mingle with those crispy little gems.
Step 3: Combine, Cheese, and Finish Roasting
Once the sprouts come out of the oven, transfer them back to your mixing bowl (or use the baking sheet if you’re careful). Pour that luscious garlic honey butter all over and toss gently to coat every bud. Then sprinkle the freshly grated parmesan cheese evenly on top. Slide the whole tray back into the oven for another 5 minutes. This extra time melts the cheese just perfectly onto the sprouts, creating a savory, gooey finish that’s absolutely irresistible. Serve them warm and brace yourself for the compliments!
Pro Tips for Making Garlic Butter Brussels Sprouts Recipe
- Don’t Overcrowd the Pan: Giving each piece space to roast is the secret to getting those crispy edges we all love.
- Fresh Garlic Matters: Use fresh garlic instead of powder for that bold, aromatic punch in the butter sauce.
- Adjust Heat to Taste: I always start with just a pinch of cayenne and increase gradually—so no surprises and perfect balance.
- Add Cheese at the End: Waiting to add parmesan ensures it melts into a luscious layer rather than burning in the oven.
How to Serve Garlic Butter Brussels Sprouts Recipe
Garnishes
I’m a big fan of garnishing these with a little extra parmesan or a sprinkle of toasted pine nuts for some crunch. Fresh chopped parsley or a squeeze of lemon juice also adds a bright pop that complements the rich garlic butter perfectly. When I’m feeling fancy, a drizzle of balsamic glaze is a total showstopper!
Side Dishes
This Garlic Butter Brussels Sprouts Recipe pairs amazingly well with roasted chicken, grilled steak, or even a cozy bowl of creamy risotto. I’ve also served it alongside garlic mashed potatoes and buttery dinner rolls, and those combos never fail. It’s a versatile crowd-pleaser whether it’s a weeknight dinner or holiday feast.
Creative Ways to Present
For special occasions, I like to arrange the sprouts on a festive platter with a scattering of pomegranate seeds and slivered almonds for color and texture. Serving them in cute mini cast-iron skillets makes an impressive individual portion. Trust me, presentation can elevate this humble veggie to party-star status!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare), I recommend storing them in an airtight container in the fridge. They keep beautifully for 2 to 3 days. I’ve found that the garlic butter flavor actually deepens overnight, making the sprouts taste even better the next day!
Freezing
I experimented with freezing these once and while it’s possible, I prefer to enjoy them fresh. The texture changes a bit after freezing and reheating, so I usually save this recipe for fresh cooking, especially since it’s so quick to whip up.
Reheating
When reheating, avoid the microwave if you can—it tends to soften the sprouts too much. Instead, pop them in a hot skillet or under the broiler for a few minutes to crisp them back up. I like to drizzle a little extra butter or olive oil on top before reheating to help bring back that fresh-from-the-oven magic.
FAQs
-
Can I use frozen Brussels sprouts for this Garlic Butter Brussels Sprouts Recipe?
While fresh Brussels sprouts roast to the perfect crispy texture, you can use frozen as a shortcut. Just make sure to pat them dry thoroughly before roasting to avoid sogginess, and expect a slightly softer final dish.
-
What if I don’t have honey—can I substitute it?
Absolutely! Maple syrup or agave nectar work great as a substitute to add that touch of sweetness, balancing the garlic and butter flavors beautifully.
-
How do I avoid bitter-tasting Brussels sprouts?
Roasting at a high temperature caramelizes the sprouts and reduces bitterness. Also, trimming the stems and cutting them in half helps them cook evenly and taste sweeter.
-
Can I make this recipe gluten-free?
Yes! This entire Garlic Butter Brussels Sprouts Recipe is naturally gluten-free. Just watch out for any added toppings you might use, like certain breadcrumbs, and choose gluten-free options.
Final Thoughts
I absolutely love how this Garlic Butter Brussels Sprouts Recipe transforms a simple veggie into something so crave-worthy. When I first tried this combo, I was shocked at how even my pickiest eaters devoured the sprouts. It’s quickly become my go-to side for everything from casual dinners to holiday spreads. You’ll find that with just a handful of ingredients and easy steps, you can elevate your Brussels sprouts game like never before. Promise me you’ll give this recipe a try—you might just convert a few sprout skeptics in your life!
Print
Garlic Butter Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Garlic Butter Brussels Sprouts are perfectly roasted to a crisp and then tossed in a luscious, flavorful garlic honey butter sauce, finished with a sprinkle of parmesan cheese. A delicious side dish that transforms Brussels sprouts into a must-have, even for those who don’t usually enjoy them.
Ingredients
Brussels Sprouts
- 1 ½ – 1 ¾ pounds Brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Garlic Honey Butter
- 3 tablespoons butter
- 4-6 fresh garlic cloves, minced
- 3-4 teaspoons honey
- ⅛ teaspoon cayenne pepper (or more to taste)
Topping
- 3 tablespoons grated parmesan cheese
Instructions
- Prep: Position a rack in the center of the oven and preheat it to 450ºF (232ºC). Line a baking sheet with parchment paper or foil sprayed with cooking spray. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, ½ teaspoon of salt, and a generous pinch of black pepper to coat evenly.
- Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 18-20 minutes, tossing halfway through, until the sprouts are crisp and golden brown on the edges.
- Prepare Garlic Honey Butter: About 5 minutes before the Brussels sprouts finish roasting, combine the butter, minced garlic, honey, and cayenne pepper in a microwave-safe bowl. Microwave for 30 seconds to 1 minute until the butter melts completely, then stir to combine the flavors.
- Toss Sprouts in Garlic Honey Butter: Once the Brussels sprouts are roasted, transfer them to a large bowl and pour the warm garlic honey butter sauce over them. Toss well to evenly coat all the sprouts.
- Add Parmesan and Finish Roasting: Sprinkle the grated parmesan cheese over the coated Brussels sprouts, then spread them back onto the baking sheet. Return to the oven for another 5 minutes, allowing the cheese to melt and meld with the flavors.
- Serve: Remove from the oven and serve the garlic butter Brussels sprouts warm as a flavorful side dish.
Notes
- These Brussels sprouts are incredibly flavorful and crispy, perfect for converting even those who dislike vegetables.
- Tossing the sprouts in garlic honey butter immediately after roasting adds a rich, sweet, and spicy touch.
- Adjust cayenne pepper to your desired level of heat for a milder or spicier dish.
- For an extra crisp texture, make sure your Brussels sprouts are thoroughly dried before tossing with oil.
- Leftovers can be reheated in the oven to maintain crispness but are best enjoyed fresh.
Nutrition
- Serving Size: 1/6 of recipe (approx. 120g)
- Calories: 140
- Sugar: 5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
