Roasted Brussels Sprouts

5 from 23 votes

My simple but enormously delicious recipe for roasted Brussels sprouts needs just four ingredients and very little effort. You will be rewarded with nutty, caramelized sprouts that are crispy outside and meltingly tender inside.

Prep Time10

Cook Time35

Total Time45

Course: Vegetable side

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 116kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
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 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

US Customary - Metric

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