garlic roasted brussel sprouts

I was so not ready for Thanksgiving this year.  Perhaps it’s because it’s living in a country where the majority of the population doesn’t even know what the holiday means?  (vive la France!) or maybe it’s because life seems to be screaming a blissful 100 miles an hour right now and the 27th of November just caught up with me too soon.

washing brussel sprouts

No matter the surprise, when Thanksgiving comes, I like to celebrate.  So, an impromptu dinner was had with my beau at my apartment, in which I prepared one of my now-favorite holiday dishes: garlic and sage roasted brussel sprouts.

roasted sprouts sheet

Growing up, I detested the things!  I’m not sure if because my mom just boiled them and poured butter on them, or perhaps it’s because my taste buds were still recovering from the massive amount of “Gushers” and “Fruit by the Foot” I would consume.  (hooraw)

Now, however, these babies are one of the reasons I look forward to, well, cold weather.  Because, being an inherently sunshiney-kinda gal, I don’t necessarily look forward to that too much.  Ahhhh, Paris.  (ha)

So, check out the video above to see my dairy-free (butter-free!!) and gluten-free way to roast the perfect brussel sprout.  And I hope you all had a fabulous Thanksgiving.

garlic roasted brussel sprouts

Serves 8-10
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Lunch, Side Dish, Snack
Misc Child Friendly, Serve Hot


  • 2 cups brussel sprouts (washed)
  • 1/4 cup olive oil
  • 1-3 clove garlic ((depending upon how much you like garlic))
  • a large pinch coarse sea salt
  • 1/4 teaspoon sage ((dried or fresh minced))


Step 1 Pre-heat your oven to 350 degrees Fahrenheit (160 degrees Celcius). Wash your brussel sprouts well to remove excess dirt. Cut off the tail, and then cut the sprouts vertically in two.
Step 2 Mince your garlic by smashing with the side of your knife and then peeling off the skin. Mince into coarse pieces as to not burn the garlic during cooking.
Step 3 Toss all ingredients in a large bowl to evenly coat the sprouts with flavor.
Step 4 Spread onto a baking sheet with little to no overlap, and bake for about 35-40 minutes, until the sprouts are caramelized brown on the outside, and tender on the inside.
Step 5 Remove and serve immediately, or store for 1-2 days in the fridge and reheat at a high temperature to crisp the edges before serving.


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