Roasted Garlic Vegan Brussels Sprouts

These roasted vegan Brussels sprouts are crispy around the edges, tender in the centre and packed with garlicky flavour. Tossed with olive oil, fresh garlic and simple seasonings, they make an easy side dish for weeknight dinners, Thanksgiving or holiday meals.

This is actually my mum’s Brussels sprouts recipe, and she’s been making it for more than 20 years. It has always been a hit with family and friends, and people would regularly ask her to bring it to parties and gatherings.

The trick is simple: cut the Brussels sprouts in half so the flat sides can caramelise against the pan, then roast them with plenty of garlic until golden and crisp.

Whether you are looking for a side for your Vegan Thanksgiving Dinner or just want a healthy way to amp up your main meal, brussels sprouts are a great way to do it!

Why You’ll Love These Vegan Brussels Sprouts

• Crispy and caramelised. Cutting the Brussels sprouts in half gives them plenty of surface area to brown beautifully in the oven.
• Packed with garlic. Fresh garlic roasts alongside the sprouts, and there’s an optional trick for rubbing cut garlic directly onto the sprouts for even more flavour.
• Simple ingredients. You only need Brussels sprouts, garlic, oil and a few basic seasonings.
• Easy to customise. Keep them simple or add balsamic, lemon or maple syrup for a different flavour.
• A tried-and-loved family recipe. My mum has been making these roasted Brussels sprouts for more than 20 years, and they’ve always been a favourite at family gatherings.

How to Prepare Brussels Sprouts for Roasting

For the best roasted Brussels sprouts, choose ones that are bright green and firm. If possible, pick sprouts that are roughly the same size so they cook evenly. Even better if they are still on the stalk.

Trim the tough bottom from each Brussels sprout and remove any loose or damaged outer leaves. Then slice each one in half lengthwise.

Cutting them in half is important because it creates a flat surface that can sit against the pan and develop those delicious golden, caramelised edges as they roast.

Then prepare 4–6 cloves of fresh garlic. Cut the cloves in half so they’re ready to roast with the Brussels sprouts.

For Extra Garlic Flavour

Here’s my favourite trick for making these Brussels sprouts extra garlicky: take the cut side of a fresh garlic clove and rub it directly over the flat, cut surface of the Brussels sprouts before roasting.

You don’t have to do this with every sprout, especially if you’re short on time, but it adds even more fresh garlic flavour.

Then cut the remaining garlic into pieces and roast it alongside the Brussels sprouts.

How to Roast Vegan Brussels Sprouts

Place the halved Brussels sprouts and garlic on a baking sheet. Drizzle generously with olive oil, then season with salt, pepper and red pepper flakes if you like a little heat.

Toss everything together until the sprouts are well coated, then spread them out in a single layer. Give them some space rather than crowding the pan so they have a chance to roast and caramelise.

Where possible, place the Brussels sprouts cut-side down against the baking sheet. This helps those flat edges become beautifully browned and crisp.

Roast according to the vegan Brussels sprouts recipe, turning the Brussels sprouts after about 20 minutes and again around 35 minutes. They’re ready when they’re tender inside with deeply golden, caramelised edges.

Roasted Brussels Sprouts Variations

Once you’ve mastered the basic garlic version, there are a few easy ways to change the flavour.

Balsamic Brussels sprouts: Add a splash of balsamic vinegar and a squeeze of fresh lemon juice for a tangy finish. I’d add these after roasting so you keep those crisp, caramelised edges.

Maple Brussels sprouts: For something a little sweeter, drizzle the roasted sprouts with maple syrup and add a light sprinkle of cinnamon. This version is especially good for fall and holiday meals.

Spicy Brussels sprouts: Add extra red pepper flakes before roasting if you like a little more heat.

You will love these roasted garlic Brussels sprouts.

Top Tips for the Best Roasted Brussels Sprouts

• Choose similar-sized sprouts. They’ll roast more evenly and you won’t end up with some burnt while others are still firm.
• Don’t skip cutting them in half. The flat surface gives you much better caramelisation than roasting them whole.
• Give them room on the pan. Spread the sprouts in a single layer rather than crowding them together so they roast instead of steam.
• Put the cut side against the pan. This is where you’ll get those deeply golden, crispy edges.
• Use plenty of fresh garlic. Roast the garlic alongside the sprouts, and rub a cut clove over some of the sprouts if you want even more garlic flavour.
• Watch the colour towards the end. You’re looking for tender centres and deeply golden, caramelised edges.

How to Store and Reheat Roasted Brussels Sprouts

Let the roasted Brussels sprouts cool completely, then store them in an airtight container in the refrigerator.

For the best texture, reheat them in the oven or air fryer until hot and crisp again. The microwave will work in a hurry, but the Brussels sprouts will be softer rather than crispy.

Frequently Asked Questions

Why aren’t my roasted Brussels sprouts crispy?

Crowding the baking sheet can cause Brussels sprouts to steam rather than roast. Spread them in a single layer with some space between them and place the cut sides against the pan where possible for better caramelisation.

Do I need to boil Brussels sprouts before roasting?

No. Roast the Brussels sprouts from raw after trimming and halving them, there is no need to boil them first.

Can I make these Brussels sprouts less garlicky?

Yes. The original recipe uses 4–6 garlic cloves, but you can adjust the amount depending on how much you like garlic. You can also skip rubbing the cut garlic directly onto the sprouts for a milder flavour.

How do I know when roasted Brussels sprouts are done?

Look for Brussels sprouts that are tender in the centre with deeply golden, caramelised edges. I roast them for approximately 45 minutes, but colour and texture are better indicators than relying only on the clock.

These roasted garlic vegan Brussels sprouts are simple enough for a weeknight dinner but delicious enough for Thanksgiving or the holidays. With crispy caramelised edges, tender centres and plenty of roasted garlic, they’re an easy side dish that has been a family favourite for more than 20 years.

If you make these Brussels sprouts, I’d love to hear what you think! Leave a comment and star rating below, and let me know if you tried any of the variations.