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Crazy good Garlic Butter Brussels Sprouts that even the Brussels sprout haters will love! I toss my sprouts in a magical garlic butter sauce that’s loaded with tons of yummy flavor right after they’re roasted. So good you’ll want to make these all the time!
I’m confident enough to say that you’ve never had Brussels sprouts like these before.
Garlic butter brussels sprouts are sure to be the highlight of your dinner table. And I wouldn’t say that if it wasn’t true.
Brussels Sprouts aka one of the most underrated vegetables. You know; the little cabbagey-looking things that children loathe from an early age. The quintessential side dish that even the dog won’t bother eating because all that’s been done to them is a quick zap in the microwave. Or sometimes they’re cooked from froze on the stove. Certainly, nothing that’s worth your time. They’re mushy and overcooked, bitter, and or severely lacking in the taste department. That’s unquestionably not the case with today’s garlic butter Brussels sprouts. These babies are loaded with the most amazing garlicky, sweet and spicy flavor.
I wouldn’t be surprised if you decided to make a meal out of these little cuties alone!
My goal this year is to bring you more side dishes that work throughout the year as well as during the holidays. Sure, things like green bean casseroles only show up during celebrations, but my one-hour dinner rolls? You can make them anytime! So I thought, why not make a side that you’ll want to make on more occasions than just Thanksgiving and Christmas?
These garlicky sprouts totally fit the bill.
My recipe for garlic butter Brussels sprouts is inspired by a local restaurant in Houston that literally makes the best brussels sprouts I’ve ever had. They’re crispy and brown on the outside and buttery and garlicky when you bite into them. I’m convinced that restaurant is adding some kind of illegal substance to them to make them so addicting!
Ingredients to make garlic butter brussels sprouts:
The ingredients are pretty simple and straightforward. You’ll need:
- Brussels sprouts: I like to use fresh brussels sprouts for this recipe. Give them a good wash. And make sure to dry them really well. Wet brussel sprouts will never roast properly in the oven! Snip off the end and cut them down the middle. I like to place as many as I can cut-side down on the baking sheet so that they sear in the oven!
- Olive Oil and Butter: We’ll toss the sprouts in the oil first before roasting them in the oven. Then, we’ll melt butter, garlic, honey, and cayenne to create a garlic butter that we’ll douse them in when they’re tender and have the most amazing buttery flavor!
- Garlic:smashed garlic that is minced it added with the garlic to flavor these roasted sprouts. Garlic cloves work really well with the honey and parmesan.
- Honey: adds a hint of sweetness. If you didn’t want to use honey, brown sugar or even maple syrup would work well as a susbtitute. You just want to use something that’ll caramelize when roasted.
- Parmesan cheese: freshly shaved or grated parmesan gives these a nutty delicious flavor. The natural umami found in cheese works very well with the sweetness of honey and the heat from the cayenne pepper.
- Cayenne pepper and seasonings: adds just a tiny little bit of heat. Youll also need salt and black pepper to season the sprouts to your liking.
FAQs for this recipe
Make sure to give your sprouts a good washing before you start. You also want to give them a good wipe down, so they’re completely dry. If they’re wet, they won’t brown in the oven to their fullest. Prepare the Brussels sprouts by trimming off the woody end with a knife. Then remove any outer leaves that aren’t entirely intact. We’ll discard those. If you roast them they’ll just end up burning! Then cut the Brussels sprouts in half lengthwise before tossing them in olive oil, salt, and pepper. We want the seasoning to really get into the cut side of the sprouts.
Frozen and canned sprouts, unfortunately, won’t work too well for this recipe. The cells of frozen/canned sprouts retain a ton of water and you won’t get them to roast up in the oven. For best results, I suggest purchasing fresh brussels sprouts. It’s just 5 minutes of prep time if you buy the brussels sprouts already trimmed and cut in half. They are available in the refrigerated section of your grocery store. It’s especially worth it if you’re making these for a large gathering!
This process allows the garlic to slowly release all of that wonderful garlicky flavor into the fat without causing it to burn and all of that flavor then incases the Brussels sprouts when we toss it all together. It’s the key to making the best honey garlic butter Brussels sprouts.
What I love about garlic butter brussels sprouts
- A perfect side dish that requires a total time of 30 minutes from start to finish.
- you’ve probably already got almost all the ingredients in your pantry or refrigerator.
- You can serve this with just about anything! Seared salmon, herb roasted turkey, roasted chicken, or steak.
- You can truly make a meal out of just the garlic butter brussels sprouts; I’ve done it, it’s that good!
Brussels Sprouts may not have been your favorite/families favorite in the past, but when they’re rolled around in garlic butter, they’re sure to please even the pickiest eaters!
If you like this recipe, you might also like:
- cacio e pepe brussels sprouts
- one sheet pan chicken, brussel sprouts and sweet potatoes
- slow cooker creamed corn
- the best green bean casserole
- bubbly cheesy cauliflower casserole
The Best Garlic Butter Brussels Sprouts
Equipment
Ingredients
- 1 ½ pound Brussels sprouts trimmed and cut in half
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- 4-6 garlic cloves minced or pressed
- 4 teaspoons honey
- ⅛ teaspoon cayenne pepper or more to taste
- 3 tablespoons grated parmesan cheese
- Salt and pepper
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper or a piece of foil (sprayed with cooking spray.) Add the Brussels sprouts to a bowl and toss with the olive oil and a ½ teaspoon of salt and a big pinch of black pepper. Roast the Brussels sprouts for 18-20 minutes or until they crisp up, tossing about halfway through.
- GARLIC HONEY BUTTER: When the sprouts are about 5 minutes from being done, add the butter, garlic, honey, and cayenne to a microwave safe bowl. Zap the mixture for about 30 seconds – 1 minute or until the butter melts completely. Stir to combine. When the Brussels sprouts are done, toss them in the prepared garlic honey butter and sprinkled with parmesan cheese.
- FINISH: Toss to combine and pop them back into the oven for another 5 minutes or until the cheese melts. Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I’ve prepared sprouts in the oven many times – this is absolutely the best recipe. I didn’t “bake” them for 30 minutes. Have done so when I first started cooking them in the oven and with a temp as high as this one they would have been overcooked to mush. Had to substitute brown sugar for honey so I’ll be sure to restock honey
Delicious, thanks
Sooo good! I was not a fan of Brussels sprouts but these changed my mind!! 10/10
came out amazing! my husband loves these best brussel sprouts we’ve had!
I made this recipe without the cayenne peppers because I didn’t have any on me, but they were still SO delicious. I think the key is putting the drizzle on the brussel sprouts as soon as they come out of the oven if you want the insides to be real soft. Then the cheese just adds a gorgeous touch, love this recipe!
I made these and they were absolutely delicious, my husband even commented on how good they were. I will definitely make them again soon.
Do you have temp and time to do these in the air fryer? If so would you share that please
Hi Lynn! I usually do these at 375ªF in the air fryer and it takes roughly 14-18 minutes. You may want to air fry them in batches if you have a smaller air fryer so that don’t end up steaming 🙂
This was amazing! We haven’t eaten Brussels sprouts in a very long time but I said I’m gonna make some that are roasted. Husband is like when are you gonna make more of them?
I didn’t use the cayenne, just some lemon pepper and extra honey. Minced garlic that’s already in olive oil I always buy from Walmart.
I mixed it all up and then stuck in a glass baking dish with more Parmesan for a few minutes and it was awesome!
So glad I saw this recipe!
What can you substitute for honey? Love all your recipes!Shore
Brown sugar or even maple syrup would work as well 🙂
So tasty made mine in a frying pan. I could have eaten the whole package.
Made today and came out delish! I did just add alittle more butter!
Wondering if this dish can be made the day before and finish with the final step before serving?
It could work but I’m not sure if the brussels sprouts will maintain their crunch the same. If you don’t mind a slight difference in the texture, it should work out just fine 🙂
These are fabulous. Because I am currently on the Keto Diet, I cut back the honey to 1 tsp, and they were still delicious and addictive. I can only imagine how scrumptios they would be with 3 tsp. honey.
Irresistible! Fabulous recipe, thank you. (Made them alongside pork loin with garlic, port and fresh rosemary.)
My husband said those were the best Brussels sprouts he has ever eaten (and we both love them, so we know!)
But then, no surprise here, I always love your recipes…