You need so little to make these ridiculously delicious roasted Brussels sprouts. Just toss them with a simple, three-ingredient dressing of rosemary, garlic and olive oil and let the oven turn them into nutty, caramelized bites that are crispy outside and meltingly tender inside.
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It was this recipe that made me a fan of Brussels sprouts many moons ago. I loved how these tiny cabbage-like veggies looked, and I knew they were enormously healthy, loaded with protein, vitamins and fiber. But I'd never been able to wrap my taste buds around the idea of soggy, overcooked Brussels sprouts. Until I created this roasted Brussels sprouts recipe and, like Pygmalion, fell in love with it.
The sprouts roast in the oven with rosemary and garlic, absorbing their incredible flavors even as the outer leaves turn golden and crunchy and the centers remain seductively soft and juicy. You can get all this with hardly any effort. Just halve the Brussels sprouts, then mince garlic and rosemary and mix it with some extra virgin olive oil. Toss the sprouts with the garlic-herb oil, spread them on a baking sheet, and let the high heat of the oven will do the rest of the work for you.
This is a very beginner-friendly recipe, but here are a couple of things to watch for to make it foolproof:
- Dry the sprouts thoroughly after washing them. This ensures that the excess water doesn't steam up the oven, which could make the sprouts soggy.
- Let the garlic and rosemary sit in the olive oil for five to 10 minutes before you add the oil to the sprouts. This way they would have had some time to soak in the oil and they won't burn in the oven.
- Don't overcrowd the baking sheet. The Brussels sprouts should fit on it in a single layer with a little space between each. Placed too close together, the sprouts will steam instead of roasting.
Now that you have my best secrets, let's get cooking.
I made the brussels sprouts for the holiday and they were amazing. These are the best brussels sprouts I have ever had. - Teresa
Recipe card
Roasted Brussels Sprouts
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 cloves garlic (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. Let it stand for 5-10 minutes.
- 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. Try and place most of the sprouts cut side down for better browning.
- 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.
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 with just 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.
Nutrition Information
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Frequently asked questions about roasted Brussels sprouts
Choose Brussels sprouts that feel firm when squeezed. The leaves should be tightly packed together. Smaller Brussels sprouts will be sweeter, so choose sprouts that are no more than an inch tall. Don't pick sprouts with yellow outer leaves and spots.
I would discard any leaves that naturally peel off when you halve the Brussels sprouts but some loose leaves are fine - they will crisp up the best!
Yes. Thaw the sprouts and dry them thoroughly before roasting.
Make sure you take the precautions I mentioned above - drying the sprouts thoroughly and not overcrowding the baking sheet. Other reasons for soggy Brussels sprouts could be using too little oil or roasting at a lower temperature than the recommended 400 degrees Fahrenheit/205 degrees Celsius.
Roasted Brussels sprouts are an ideal side with nearly any entree, including vegan steaks and vegan burgers. You can also toss them into salads, wraps or grain bowls. They make a delicious side for the holiday table.
Store leftovers in the fridge in an airtight container for up to three days. Roasted Brussels sprouts can be frozen for up to three months.
Reheat the sprouts on a hot skillet or in a 400-degree F/204-degree C oven until the outer leaves are crispy again.
Chris G says
This was delicious! It was a nice change from how I usually prepare my brussels. I will definitely be making this again and again!
Teresa says
I made the brussels sprouts for the holiday and they were amazing. These are the best brussels sprouts I have ever had.
Vaishali says
Awesome, so happy to hear Teresa!
Teresa A. Eddy says
This recipe is so good I'm posting before I ate it! I will cone back and repost..
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. 😉
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?
Vaishali Honawar says
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 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! 🙂
Vaishali Honawar 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.
Alana says
I've made these twice now and they are perfect! So simple to make and sooooo delicious. Thank you!
Vaishali says
Alana, so happy you liked them! They are definitely my favorite way to cook up Brussels sprouts. Thanks for letting me know! 🙂
Sonal 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!
Vaishali 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. 🙂
chef mimi says
Beautiful! I don't understand how people can hate Brussels sprouts!
Vaishali says
Thanks, Chef Mimi. I don't get it either. 🙂
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 🙂
Vaishali says
Hi Kate, how lovely you tried them. And you are going to love the mojo de ajo! 🙂 It has so many uses.
Ken 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!
Vaishali says
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 says
I got Brussels Sprouts from the store today, just for this! Now to make the Mojo de Ajo... Thanks V!
Vaishali says
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 says
Getting bumped into these cuties lately alot, will try this recipe for sure..!
Vaishali says
Hi Mythreyi, yes, they sure are cropping up a lot in markets around here too.