Roasted Brussels sprouts are halved and tossed with sliced garlic, olive oil, salt, and black pepper, then roasted at high heat until caramelised and tender. Finished with a squeeze of fresh lemon juice and wedges on the side, they make a straightforward, robust side dish — slightly crisp at the cut edges, soft at the centre, and full of savoury depth.
3piece
500g
3tbsp
0.75tsp
0.5tsp
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 500g | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 0.75tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1piece | — | — |
Turn the oven to 220 °C and allow it to come fully up to temperature.
Lay the garlic cloves flat on the board and press down firmly with the side of the knife, then strip away the papery skins and discard them.
Garlic clove · 3 piece
Slice the peeled garlic cloves thinly crossways into rounds.
Tip the sliced garlic into the large mixing bowl.
Place the Brussels sprouts into the colander.
Brussels sprouts · 500 g
Rinse the Brussels sprouts under cold running water.
Tip the rinsed Brussels sprouts onto the chopping board.
Cut the tough base off each Brussels sprout and pull away any loose or yellowed outer leaves.
Cut each trimmed Brussels sprout in half through the root end so you have two flat-cut pieces.
Tip the halved Brussels sprouts into the large mixing bowl.
Pour the olive oil over the Brussels sprouts and garlic in the bowl.
Light olive oil · 3 tbspSprinkle the salt evenly over the contents of the bowl.
Salt · 0.75 tspShake the ground black pepper evenly over the contents of the bowl.
Ground black pepper · 0.5 tspToss everything together with tongs until the sprouts and garlic are evenly coated in the oil, salt, and pepper.
Tip the coated sprouts into the roasting tin in a single layer, cut-side down, and push the garlic slices underneath them so they do not scorch.
Slide the roasting tin into the oven.
Roast until the cut faces are deeply caramelised and the centres are tender when pierced with a knife.
Lift the roasting tin out of the oven using oven gloves and set it on the counter.
Use tongs to move the roasted Brussels sprouts into the serving dish.
Place the lemon into the colander.
Lemon · 1 pieceRinse the lemon under cold running water.
Move the rinsed lemon onto the chopping board.
Cut the rinsed lemon in half through its equator.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 3 piece | | Lay the garlic cloves flat on the board and press down firmly with the side of the knife, then strip away the papery skins and discard them.⏱ 1 minResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Slice the peeled garlic cloves thinly crossways into rounds.⏱ 1 minResultSliced peeled Garlic clove |
| 4 | Sliced peeled Garlic clovestep 3 | | Tip the sliced garlic into the large mixing bowl.⏱ 30sResultSliced peeled Garlic clove |
| 5 | 500 g | | Place the Brussels sprouts into the colander.⏱ 10sResultBrussels sprouts |
| 6 | — | | Rinse the Brussels sprouts under cold running water.⏱ 30sResultRinsed brussels sprouts |
| 7 | — | | Tip the rinsed Brussels sprouts onto the chopping board.⏱ 10sResultRinsed brussels sprouts |
| 8 | — | | Cut the tough base off each Brussels sprout and pull away any loose or yellowed outer leaves.⏱ 3 minResultTrimmed brussels sprouts |
| 9 | — | | Cut each trimmed Brussels sprout in half through the root end so you have two flat-cut pieces.⏱ 2 minResultHalved brussels sprouts |
| 10 | Halved brussels sproutsstep 9 | | Tip the halved Brussels sprouts into the large mixing bowl.⏱ 30sResultSliced peeled garlic clove and halved brussels sprouts |
| 11 | 3 tbsp | | Pour the olive oil over the Brussels sprouts and garlic in the bowl.⏱ 30sResultSliced peeled garlic clove and halved brussels sprouts and light olive oil |
| 12 | 0.75 tsp | | Sprinkle the salt evenly over the contents of the bowl.⏱ 30sResultSliced peeled garlic clove and halved brussels sprout mixture |
| 13 | 0.5 tsp | | Shake the ground black pepper evenly over the contents of the bowl.⏱ 30sResultSliced peeled garlic clove and halved brussels sprout mixture |
| 14 | — | | Toss everything together with tongs until the sprouts and garlic are evenly coated in the oil, salt, and pepper.⏱ 1 minResultCoated brussels sprouts |
| 15 | Coated brussels sproutsstep 14 | | Tip the coated sprouts into the roasting tin in a single layer, cut-side down, and push the garlic slices underneath them so they do not scorch.⏱ 1 minResultArranged brussels sprouts |
| 16 | — | | Slide the roasting tin into the oven.⏱ 10sResultArranged brussels sprouts |
| 17 | — | | Roast until the cut faces are deeply caramelised and the centres are tender when pierced with a knife.⏱ 22 minResultRoasted brussels sprouts |
| 18 | — | | Lift the roasting tin out of the oven using oven gloves and set it on the counter.⏱ 10sResultRoasted brussels sprouts |
| 19 | Roasted brussels sproutsstep 18 | | Use tongs to move the roasted Brussels sprouts into the serving dish.⏱ 1 minResultRoasted brussels sprouts |
| 20 | 1 piece | | Place the lemon into the colander.⏱ 10sResultLemon |
| 21 | — | | Rinse the lemon under cold running water.⏱ 30sResultRinsed lemon |
| 22 | — | | Move the rinsed lemon onto the chopping board.⏱ 10sResultRinsed lemon |
| 23 | — | | Cut the rinsed lemon in half through its equator.⏱ 15sResultLemon Wedges |
| Total Time | 39 min | ||
| Nutrient | Per serving |
|---|---|
| 145kcal | |
| 4g | |
| 11g | |
| 2g | |
| 12g | |
| 2g | |
| 4g | |
| 517mg |
Roasted Brussels sprouts are halved and tossed with sliced garlic, olive oil, salt, and black pepper, then roasted at high heat until caramelised and tender. Finished with a squeeze of fresh lemon juice and wedges on the side, they make a straightforward, robust side dish — slightly crisp at the cut edges, soft at the centre, and full of savoury depth.
What you’ll doYou will trim and halve the Brussels sprouts and toss them with sliced garlic, olive oil, salt and pepper. Spread cut side down on a tray, they roast at high heat.
