Garlic Rosemary Roasted Brussels Sprouts
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.
Servings: 4 servings
- 1 pound Brussels sprouts
- 1 tbsp mojo de ajo, oil part only, or extra virgin olive oil (see notes for recipe link)
- 1/2 tsp ground black pepper
- 4 garlic cloves, thinly sliced
- 1 tbsp chopped fresh rosemary
- Salt to taste
Mix 1 tsp 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.
Calories: 87kcal | Carbohydrates: 12g | Protein: 4.1g | Fat: 4g | Fiber: 4.7g