Browned Brussels sprouts in a baking dish with olive wood spatula

Garlic Brussels Sprouts

My liking of Brussels sprouts is most likely explained by my heritage – anything cabbage is a staple in Eastern European kitchens. However, I know that most people either love them or hate them. My Mother in law hates them and my husband loves them. So it definitely doesn’t run in a family. The first time I cooked them was the very first time I made my now husband dinner at my apartment which was not furnished yet. We ate on a blanket on the floor and to this day it is one of my favorite memories from when we dated.

Picnic style dinner on a floor in an empty living room

Cooking is my love language and discovering how grateful he was turned out to be addictive. I roasted these mini cabbages along with baby potatoes and served it with salmon. 

Since them, I’ve cooked them many times and this recipe is my go to. If I serve it with chicken, I add cooked bacon. Sometimes I toss it with Italian sausage and top with cheese. Toasted walnuts would give it a nice crunch and cherry tomatoes would add a pop of color.

Garlic Brussels Sprouts

Total Time 35 minutes
Servings 2


  • 9 oz Brussels sprouts, outer leaves removed, large ones halved
  • 5-6 garlic cloves Don’t let this number scare you! It will be caramelized and slowly roasted, so the flavor will be fantastic.
  • 1 Tb olive oil
  • 2 tsp butter
  • salt, freshly ground black pepper, paprika to taste
  • sharp Cheddar optional topping


  • Pre heat the oven to 400F.
  • If the garlic cloves vary in size, cut them lengthwise to make them roughly the same size.
  • Pre heat the butter and olive oil over medium heat in an oven proof pan big enough to fit the Brussels sprouts and garlic. It’s okay to crowd them a little bit.
  • Add the garlic and cook for about 10 minutes, shaking the pan occasionally. When the garlic browns (that should take about 10 minutes), add the Brussels sprouts.
  • Sprinkle with salt and freshly ground black pepper to taste (for me it’s about 1/8 tsp of each) and paprika. Toss well.
  • If there are any exceptionally large halves of Brussels sprouts, flip them cut size down and put the pan in the oven for 15 minutes.
  • When finished, sprinkle grated cheese on top (if using) and put back in the oven long enough for the cheese to melt.
  • Serve and enjoy!


Brussels sprouts are sold in bags or cups, by weight and on a stalk – the way it’s grown. These were made from a 9 oz bag and it was enough for both me and my husband as a side. 

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