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Roasted Brussel Sprouts

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  • Prep 10 min
  • Total 25 min
  • Servings 2
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The garlic and onions make this recipe more flavorful--and healthier.
by: TBSP Nate
Updated May 6, 2015
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  • 1 pint (about 10 ounces) brussels sprouts
  • 1 medium-sized onion, peeled and sliced
  • 2 garlic clove, peeled and minced
  • 1/2 tablespoon olive oil
  • Salt and pepper to taste


  • 1
    Preheat the oven to 450° F. Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads. Cut each head vertically into thin slices.
  • 2
    Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil, and spread out evenly in a thick skillet or non-stick baking dish.
  • 3
    Bake for about 15 minutes, or until the vegetables are lightly browned and tender, stirring once or twice as they roast. Serve hot as a side dish.

Nutrition Information

No nutrition information available for this recipe
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