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Roasted brussels sprouts piled on white platter garnished with pomegranate seeds. Serving spoon in front left. Gray background.

Roasted Brussels Sprouts with Vanilla-Garlic Butter

Author: Janet Harlow
Course: Side Dishes
Cuisine: American
Servings: 6 servings
These roasted brussels sprouts are sweet and tender and will change your mind about these little cabbages.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 1 1/2 lbs brussel sprouts
  • oil spray
  • 3 Tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp granulated garlic
  • 1 vanilla bean or additional 1/2 tsp vanilla extract paste or powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp agave or honey


  • Preheat the oven to 400°F
  • Remove the loose outer leaves from the sprouts.
  • Trim a thin slice off the stem end and cut in half
  • Spread the sprouts out on a sheet pan in a single layer. Very lightly coat with high heat oil spray. Roast for 20-25 minutes or until the sprouts begin to brown.
  • While the sprouts are roasting get the good stuff going! Place the butter, salt, garlic, vanilla extract and sweetener in a small pot.
  • Use a sharp-pointed knife to cut a lengthwise slit in the vanilla bean pod. Open up the slit and scrape out the sticky seeds from the inside.
  • Add the vanilla seeds and the whole pod into the pot. Heat over a very low flame for 2 minutes and stir. Turn off the flame, and allow it to sit.
  • Once the sprouts are done roasting, place them in a large bowl. Gently reheat the butter mixture and remove the vanilla pod. Pour over the sprouts, toss and enjoy!


Did you make this recipe? Tag @chefjanetk on Instagram


Serving: 3ozCalories: 126kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 15mgSodium: 264mgFiber: 3gSugar: 5g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.