The perfect, foolproof recipe for roasted Brussels sprouts! Rosemary and garlic add delicious flavor to the sprouts, which bake up crispy, golden-brown and perfectly tender in the oven.
I love using my air fryer to make Brussels sprouts. But when I have a little more time on my hands, nothing can beat the delicious perfection of these oven-roasted Brussels sprouts with rosemary and garlic.
I love Brussels sprouts. There's so much you can do with them, from this creamy Brussels sprouts stew to this vegan orzo risotto with shredded Brussels sprouts and these pan-roasted Brussels sprouts with chickpea flour.
Brussels sprouts are also super healthy -- one of the healthiest veggies you can eat. They are loaded with protein, vitamins and fiber, and they 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?
This roasted Brussels sprouts recipe is super simple and easy to make. All you need to do is halve the sprouts (you can leave very small sprouts whole), and then toss them in a very simple, three-ingredient oil seasoning. Bung the baking sheet into the oven and within 35 minutes you will be eating the most tender, flavorful roasted Brussels sprouts!
Table of Contents
Why you will love these roasted Brussels sprouts
- Crispy on the outside, tender and juicy on the inside. The outer leaves of the sprouts turn crispy and golden-brown in the oven, while the rest of the sprout cooks up perfectly tender. It's a delicious dance of flavors and textures in your mouth!
- Foolproof recipe. This is a simple, beginner-level recipe and anyone can make it, with great success.
- Versatile side dish. This is the perfect side dish to serve with any main dish, including pasta, or as a side with burgers instead of French fries. You won't hear any complaints once the diners at your table have tried them!
- Vegan, soy-free, nut-free, gluten-free and keto-friendly
Ingredients
Check recipe card below for exact quantities of each ingredient.
- Brussels sprouts. See below for how to pick the perfect sprouts at the market.
- Extra virgin olive oil. Replace with any neutral oil.
- Rosemary. Use fresh rosemary or dried rosemary. Both work equally well in this recipe. For a change, try sage, thyme or oregano.
- Garlic. I love lots of garlic in this recipe. You can use more or less.
How to pick Brussels sprouts
Choose Brussels sprouts that feel firm when squeezed. The leaves should be tightly packed, not loose. Smaller Brussels sprouts will be sweeter, so choose sprouts that are no more than an inch tall. Stay away from sprouts with yellow outer leaves and spots.
How to make roasted Brussels sprouts
Mix olive oil in large bowl with rosemary, garlic, salt and ground black pepper.
Add the Brussels sprouts to the bowl and mix well with the oil and seasonings.
Spread the Brussels sprouts on a baking sheet in a single layer.
Bake in a preheated 400-degree Fahrenheit/205-degree Celsius oven for 25-30 minutes or until golden brown on the outside and tender inside. For more even roasting you can stir the sprouts halfway through baking.
Helpful tips
- Don't have rosemary or garlic on hand? These Brussels sprouts are just as delicious roasted only with olive oil, salt and ground black pepper. If you have garlic powder, you can use a teaspoon of that instead.
- If you have a jar of mojo de ajo on hand, you can use three tablespoons of that to replace all other ingredients, including the olive oil, rosemary and garlic. Just toss the sprouts with the mojo and a bit of salt, then roast.
- Place all or most of the sprouts cut side down on the baking sheet for a lovely, golden hue to the cut side and crispy outer leaves.
Storage instructions
- Refrigerate: Store leftovers in the fridge in an airtight container for up to three days.
- Freeze: The roasted Brussels sprouts can be frozen for up to three months.
- Reheat: Reheat in a 400-degree F/204-degree C oven until warmed through.
More Brussels sprouts recipes
Love these roasted Brussels sprouts? Check out more yummy side dishes on Holy Cow Vegan!
Roasted Brussels Sprouts
Equipment
- Baking sheet or sheet pan
Ingredients
- 1½ pounds Brussels sprouts (trim the tough stem ends of the brussels sprouts and remove any yellow leaves. Cut the sprouts in halves. You can leave very small sprouts whole).
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves (crushed or thinly sliced)
- ½ teaspoon ground black pepper (you can also use red pepper flakes)
- 2 tablespoons fresh rosemary (minced, or 2 teaspoons dried rosemary)
- Salt to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit/205 degrees Celsius. Position an oven rack in the center of the oven.
- Mix olive oil in large bowl with rosemary, garlic, salt and ground black pepper. Add the Brussels sprouts to the bowl and mix well with the oil and seasonings.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast the sprouts in the oven for 25-30 minutes or until golden brown on the outside and tender inside. For more even roasting you can stir the sprouts halfway through baking.
Recipe notes
- Choose Brussels sprouts that feel firm when squeezed. The leaves should be tightly packed, not loose. Smaller Brussels sprouts will be sweeter, so choose sprouts that are no more than an inch tall. Stay away from sprouts with yellowing leaves and spots.
- Don't have rosemary or garlic on hand? These Brussels sprouts are just as delicious roasted only with olive oil, salt and ground black pepper. If you have garlic powder, you can use a teaspoon of that instead.
- If you have a jar of mojo de ajo on hand, you can use three tablespoons of that to replace all other ingredients, including the olive oil, rosemary and garlic. Just toss the sprouts with the mojo and a bit of salt, then roast.
- Refrigerate: Store the Brussels sprouts in the fridge in an airtight container for up to three days.
- Freeze: The Brussels sprouts can be frozen for up to three months.
- Reheat: Reheat in a 400-degree F/204-degree C oven until warmed through.
Teresa
I made the brussels sprouts for the holiday and they were amazing. These are the best brussels sprouts I have ever had.
Vaishali
Awesome, so happy to hear Teresa!
Teresa A. Eddy
This recipe is so good I'm posting before I ate it! I will cone back and repost..
Mark
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. 😉
Mark
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?
Vaishali Honawar
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!
Mark
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! 🙂
Vaishali Honawar
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.
Alana
I've made these twice now and they are perfect! So simple to make and sooooo delicious. Thank you!
Vaishali
Alana, so happy you liked them! They are definitely my favorite way to cook up Brussels sprouts. Thanks for letting me know! 🙂
Sonal
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!
Vaishali
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. 🙂
chef mimi
Beautiful! I don't understand how people can hate Brussels sprouts!
Vaishali
Thanks, Chef Mimi. I don't get it either. 🙂
Kate Jackson
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 🙂
Vaishali
Hi Kate, how lovely you tried them. And you are going to love the mojo de ajo! 🙂 It has so many uses.
Ken
"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!
Vaishali
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!
Vaishali
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.
Mythreyi
Getting bumped into these cuties lately alot, will try this recipe for sure..!
Vaishali
Hi Mythreyi, yes, they sure are cropping up a lot in markets around here too.