Keto Crispy Oven-Roasted Brussels Sprouts
Simple roasted Brussels sprouts with caramelized edges, roasted garlic, and minced onion. The key is even sizing and not crowding the pan so each piece gets crispy. Serve as a weeknight side dish, holiday vegetable, or vegetarian main with grains. This version emphasizes the squeeze-from-casing technique for creamy roasted garlic cloves mixed back in.
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 1 head garlic, ends trimmedfresh minced garlic0.5 tablespoon garlic powder = 1 teaspoon freshvegetarianvegan
increases freshness
Full guide → - ½ medium white onion, minced
- 3 tablespoons olive oil
- ⅛ teaspoon salt, or to taste
- ¼ teaspoon ground pepper
- ½ tablespoon garlic powderfresh minced garlic0.5 tablespoon garlic powder = 1 teaspoon freshvegetarianvegan
increases freshness
Full guide →
Instructions
- 1
Preheat oven to 400F.
- 2
Line baking sheet with parchment or foil sprayed with nonstick spray.
- 3
Scrub Brussels sprouts and pat dry. Trim both ends and cut in half lengthwise. Quarter any extra-large pieces to ensure even sizing. Trim both ends of garlic head.
- 4
Transfer Brussels sprouts, garlic head, and minced onion to baking sheet.
- 5
Drizzle with olive oil and season with salt, pepper, and garlic powder. Massage with hands to coat evenly.
- 6
Spread in single layer without overlapping. Place garlic cut-side down.
- 7
Roast 25-30 minutes, tossing Brussels sprouts and flipping garlic every 10 minutes until browned and crispy.
- 8
Cool 10 minutes. Squeeze roasted garlic cloves from casing and toss with Brussels sprouts.
Tips
Cut Brussels sprouts to uniform size so they cook evenly. Quarter larger ones so all pieces brown in same timeframe.
Don't overlap pieces on sheet; crowding steams rather than roasts. Spread in single layer for crispy exteriors.
Toss every 10 minutes to ensure even browning. Garlic casing blackens slightly but cloves inside stay creamy.
Good to Know
Transfer to airtight container. Refrigerate up to 4 days. Reheat in 350F oven 10 minutes or serve cold.
Prepare Brussels sprouts (trim, halve) up to 1 day ahead. Store in sealed bag in crisper. Roast day-of for best crispness.
Serve hot or room temperature. Pairs with roasted chicken, fish, grains, or as vegetarian main with quinoa. Squeeze lemon over top before serving.
Common Mistakes
Crowding the pan causes steaming instead of roasting; space pieces in single layer.
Uneven sizing leads to some pieces raw while others burn; cut to uniform halves or quarters.
Skipping the toss causes one side to char; stir every 10 minutes for even browning.
Overcrowding oven racks blocks heat circulation; use one sheet on middle rack.
Substitutions
increases freshness
Full guide →FAQ
Can I make this ahead?
Prep sprouts 1 day ahead. Roast same day for crispness. Cooked sprouts keep 4 days refrigerated in airtight container and reheat well at 350F for 10 minutes.
What if my Brussels sprouts are different sizes?
Cut to uniform pieces: halve medium sprouts, quarter large ones, leave small ones whole. Uniform sizing ensures everything crisps at the same rate.
How do I get them extra crispy?
Ensure single layer with no overlap. Toss every 10 minutes. Pat sprouts very dry before roasting. If oven runs cool, extend to 35 minutes.