This is quite possibly the most perfect recipe for roasted Brussels sprouts. Rosemary and a double dose of garlic add a delicious wallop to these golden, flavor-packed sprouts.
I 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?
One of my favorite ways to cook Brussels sprouts is to add them to pasta, like this Vegan Spaghetti with Brussels Sprouts recipe I posted a while back. But when I am pressed for time, my go-to recipes are these amazing Air Fryer Brussels Sprouts or these garlic and rosemary Brussels sprouts roasted in the oven. For all the amazing flavor you get from this recipe, it takes almost no time to make it.
I sometimes make these Brussels sprouts with 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). I've added notes in the recipe box for adjustments if you use the mojo.
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!
More Brussels sprouts recipes
Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 1 tablespoon extra virgin olive oil (see notes below for instructions on making these sprouts with mojo de ajo instead)
- ½ teaspoon ground black pepper
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh rosemary
- Salt to taste
- Mix 1 teaspoon of the oil, garlic and rosemary and set aside for 15-30 minutes.
- In a bowl,mix the remaining oil, Brussels sprouts, salt and pepper. Spread the sprouts on a baking sheet in a single layer.
- 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.
- Serve hot or cold. These are so delicious, I pop them into my mouth like candy.
I made the brussels sprouts for the holiday and they were amazing. These are the best brussels sprouts I have ever had.
Teresa A. Eddy
This recipe is so good I'm posting before I ate it! I will cone back and repost..
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. 😉
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?
Hi Mark, this would pair beautifully as a side with most dishes, including something like a potato gratin or yes, noodles or pasta. Hope you try it!
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! 🙂
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.
I've made these twice now and they are perfect! So simple to make and sooooo delicious. Thank you!
Alana, so happy you liked them! They are definitely my favorite way to cook up Brussels sprouts. Thanks for letting me know! 🙂
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!
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. 🙂
Beautiful! I don't understand how people can hate Brussels sprouts!
Thanks, Chef Mimi. I don't get it either. 🙂
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 🙂
Hi Kate, how lovely you tried them. And you are going to love the mojo de ajo! 🙂 It has so many uses.
"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!
Ken, I hope you do. 🙂 And yes, I've seen Brussels sprouts larger than an inch, but I really like using the small ones, especially in this dish.
Pallavi Kulkarni Desai
I got Brussels Sprouts from the store today, just for this! Now to make the Mojo de Ajo... Thanks V!
Pallavi, how lovely. Hope you try it. The mojo de ajo works with a ton of other recipes too, so it's worth taking the time.
Getting bumped into these cuties lately alot, will try this recipe for sure..!
Hi Mythreyi, yes, they sure are cropping up a lot in markets around here too.