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Roasted Brussels Sprouts
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5 from 17 votes

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.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side
Cuisine: nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Roasted Brussels Sprouts
Servings: 4 servings
Calories: 87kcal


  • 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.


Click here for my recipe of Mojo de Ajo. If making these sprouts with mojo de ajo, use 1 tablespoon of mojo de ajo with rosemary and salt and half the garlic, about two cloves. You can leave out the pepper or add it for a spicier kick.


Calories: 87kcal | Carbohydrates: 12g | Protein: 4.1g | Fat: 4g | Fiber: 4.7g