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Oven-roasted Brussels sprouts on white plate with fork.
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5 from 21 votes

Roasted Brussels Sprouts

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 116kcal

Equipment

Ingredients

  • 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.

Notes

Helpful tips
  • 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.
Storage instructions
  • 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.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 458mg | Fiber: 4g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg