Roasted Brussels Sprouts with Garlic and Rosemary

Roasted Brussels SproutsI am one of those people who love Brussels sprouts. Yeah, one of those. A little weird, a little health-obsessed, a little, well, weird. But what’s not to love about these little green nuggets?  They look super cute, as if someone had cast a spell on a head of cabbage and shrunk it. They taste divine, especially when they are cooked up so they are not too mushy nor too raw but just right.  And, most of all, they just are so good for you.

Packed with protein, vitamins and fiber, Brussels sprouts help lower cholesterol and keep your heart fit. Better still, they belong to the cruciferous family of vegetables — along with cabbage, cauliflower, broccoli, kale, collards, etc. — that are known to protect a body from cancer.  How much more can you ask of a vegetable that’s no more than an inch tall?

Roasted Brussels SproutsOne of my favorite ways to cook Brussels sprouts is to add them to pasta, like this Spaghetti with Brussels Sprouts recipe I posted a while back. But when I am pressed for time, my go-to recipe is to pop the  sprouts into the oven and roast them to golden, delicious perfection. For all the amazing flavor you get from this recipe, it takes almost no time to make it.

This time I roasted the Brussels sprouts with some Mojo de Ajo — liquid gold olive oil infused with garlic and peppers– more slivers of garlic, and some rosemary. The double garlic whammy makes these Brussels sprouts super flavorful, but if you don’t have any Mojo de Ajo on hand or don’t want to make some, you could also just use regular extra virgin olive oil. Here’s my recipe for Mojo de Ajo (actually Rick Bayless’s).

Keep in mind that the garlic slivers tend to brown fast and can turn bitter, so you have to soak them in the oil first along with the rosemary and add them to the recipe only halfway through roasting.

Here’s the recipe. Until next time, all, and have a great weekend!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

5.0 from 1 reviews
Garlic Rosemary Roasted Brussels Sprouts
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
  • 1 pound Brussels sprouts
  • 1 tbsp mojo de ajo (oil part only), or extra virgin olive oil
  • ½ tsp ground black pepper
  • 4 garlic cloves, thinly sliced
  • 1 tbsp chopped fresh rosemary
  • Salt to taste
  1. Mix 1 tsp of the oil, garlic and rosemary and set aside for 15-30 minutes.
  2. In a bowl,mix the remaining oil, Brussels sprouts, salt and pepper. Spread the sprouts on a baking sheet in a single layer.
  3. Preheat the oven to 400 degrees F. Roast the Brussels sprouts for 35 minutes. About 15 minutes into the baking, sprinkle the oil-infused garlic and rosemary over the sprouts and stir slightly to mix. Continue roasting.
  4. Serve hot or cold. These are so delicious, I pop them into my mouth like candy.
Nutrition Information
Calories: 87 Fat: 4 grams Carbohydrates: 12 grams Fiber: 4.7 grams Protein: 4.1 grams

Roasted Brussels Sprouts

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  1. says

    “no more than an inch tall?”
    No, no. Head to your farmers’ market and buy a stalk.
    A lady friend quite appreciated this impressive, edible bouquet :)
    It’s was also much cheaper than the supper market’s
    Excited to try this recipe!

  2. Kate Jackson says

    Stumbled randomly upon your site and whipped these “cuties” out just now as I was prepping my first batch of the mojo de ajo. YUMMMMY! Then I googled the mojo de ajo recipe yesterday and can’t wait to try this recipe again using the new oil blend – but also some other recipes online I found. Now I just have to schedule time to make some of your other amazing sounding recipes :)

  3. says

    You’ve been bookmarked! I simply adore all your recipes and tend to have similar veggie likes! Wish I could pick these right off your page and eat them. :) Will definitely try this one since the Bandra market here stocks the green globes pretty routinely. Usually make them with Five Spice powder (home made) and eat with rice, so this will add to our repertoire. Thanks again V!

    • says

      Hi Sonal, thanks for your lovely message– so glad you enjoy the recipes! I like the idea of using five spice powder– I have wondered what this recipe would be like with some Indian spices. Thanks for the idea, and I am going to try this. :)

  4. Mark says

    This sounds delicious! I will head home after work, prepare some mojo and prepare the sprouts according to your recipe. Thank you so much for sharing! – What would be the best to go along with the sprouts? Patatoes, Noodles?

      • Mark says

        Thank you very much! I am just busy setting everything up. I will add some pre-cooked topinambur. :-)

        What I don’t understand is, it says, 1 tbsp mojo de ajo. (I have cooked this already! :-) ) and later it says, the remaining oil. But from 1 tbsp, there is nothing remaining, because the 1 tbsp already has been used for the garlic and the rosemary. Or do you mean to pour all the mojo over the sprouts? 😮 That would be pretty much though. :-)

        Pleeeease help! Thank you! :-)

        • says

          Hi Mark, there’s a total of 1 tablespoon of oil, and you need to mix 1 tsp with the rosemary and garlic and add the rest later (I know, it can be confusing when you read it). But if you added it all, no harm done. You can still add one more teaspoon or so of mojo if you want the extra flavor, or not.

  5. Mark says

    Thank you very much, Vaishali, for clarifying this! :-) I indeed overlooked the difference between tsp and tbsp. 😮
    So I added three tbsps of mojo to the rosemary and nearly half of the mojo to the sprouts. 😀
    Anyway, it tasted delicious and I will definitively try this again; with less mojo / oil though. 😉

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