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.
I love using my air fryer to make Brussels sprouts. But when I have a little more time on my hands, nothing can beat the delicious perfection of these oven-roasted Brussels sprouts with rosemary and garlic.
I love Brussels sprouts. There’s so much you can do with them, from this creamy Brussels sprouts stew to this vegan orzo risotto with shredded Brussels sprouts and these pan-roasted Brussels sprouts with chickpea flour.
Brussels sprouts are also super healthy — one of the healthiest veggies you can eat. They are loaded with protein, vitamins and fiber, and they help lower cholesterol and keep your heart fit. Better still, they belong to the cruciferous family of vegetables — along with cabbage, cauliflower, broccoli, kale, collards, etc. — that are known to protect a body from cancer. How much more can you ask of a vegetable that’s no more than an inch tall?
This roasted Brussels sprouts recipe is super simple and easy to make. All you need to do is halve the sprouts (you can leave very small sprouts whole), and then toss them in a very simple, three-ingredient oil seasoning. Bung the baking sheet into the oven and within 35 minutes you will be eating the most tender, flavorful roasted Brussels sprouts!
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Why you will love these roasted Brussels sprouts
- Crispy on the outside, tender and juicy on the inside. The outer leaves of the sprouts turn crispy and golden-brown in the oven, while the rest of the sprout cooks up perfectly tender. It’s a delicious dance of flavors and textures in your mouth!
- Foolproof recipe. This is a simple, beginner-level recipe and anyone can make it, with great success.
- Versatile side dish. This is the perfect side dish to serve with any main dish, including pasta, or as a side with burgers instead of French fries. You won’t hear any complaints once the diners at your table have tried them!
- Vegan, soy-free, nut-free, gluten-free and keto-friendly
Ingredients
Check recipe card below for exact quantities of each ingredient.
- Brussels sprouts. See below for how to pick the perfect sprouts at the market.
- Extra virgin olive oil. Replace with any neutral oil.
- Rosemary. Use fresh rosemary or dried rosemary. Both work equally well in this recipe. For a change, try sage, thyme or oregano.
- Garlic. I love lots of garlic in this recipe. You can use more or less.
How to pick Brussels sprouts
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 yellow outer leaves and spots.
How to make roasted Brussels sprouts
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.
Bake in a preheated 400-degree Fahrenheit/205-degree Celsius 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.
Helpful tips
- 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.
- Place all or most of the sprouts cut side down on the baking sheet for a lovely, golden hue to the cut side and crispy outer leaves.
Storage instructions
- Refrigerate: Store leftovers in the fridge in an airtight container for up to three days.
- Freeze: The roasted Brussels sprouts can be frozen for up to three months.
- Reheat: Reheat in a 400-degree F/204-degree C oven until warmed through.
More Brussels sprouts recipes
Love these roasted Brussels sprouts? Check out more yummy side dishes on Holy Cow Vegan!
Roasted Brussels Sprouts
Equipment
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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 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
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Preheat oven to 400 degrees Fahrenheit/205 degrees Celsius. Position an oven rack in the center of the oven.
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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.
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Spread the Brussels sprouts on a baking sheet in a single layer.
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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 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
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