Description
Savory roasted Brussels sprouts tossed with aromatic fresh rosemary and whole garlic cloves. These sprouts are roasted at high heat to achieve crispy, caramelized edges and tender centers.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 6–8 whole garlic cloves, peeled
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash the Brussels sprouts, pat them dry, and slice them in half vertically.
- Place the sprouts on the baking sheet and drizzle with olive oil.
- Sprinkle with salt and black pepper, then toss to coat evenly.
- Scatter the whole peeled garlic cloves and chopped rosemary over the sprouts.
- Arrange the sprouts so the flat, cut side is facing down against the pan.
- Roast for 20-25 minutes until the sprouts are tender and the bottoms are deeply browned.
- Remove from the oven and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American