Roasted Brussels Sprouts



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Roasted Brussels Sprouts


1 tsp. Olive oil
1 tsp.. Unsalted butter
8 ounces Brussels sprouts, raw (quartered)
2 clove Garlic, raw (thinly sliced)
1/2 tsp. Sugar
1/8 tsp. Salt


Place a large skillet in the oven and preheat to 325°F.

Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper.

Roast for 20 – 25 minutes. Stir occasionally.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

If you don’t think you like Brussels sprouts, have this recipe. The roasting caramelizes them and along with the garlic lends a savory flavor. The touch of sugar helps with the browning and adds a bit of sweetness.

"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."

Dave Barry, Humorist