Brussel sprouts tossed with rosemary and minced garlic, and then a sprinkle of brown sugar for some sweetness! This recipes succeeds in reinventing the Brussel sprouts of my youth. Roasting the sprouts makes for a savory and delectable dish.
As kids Brussel sprouts were one of the most reviled vegetables we knew, second only to cauliflower.
Boiled and cabbagey, they would get pushed around and around the plate, and eventually to the floor in hopes that the dog would sneakily eat them. (He didn’t.)
We adults, formerly picky eaters who still feel the sting of having veggies force-fed to us must now seek to welcome them, eat them, and sell our own kids on the idea of loving them.
To that end, roasting vegetables makes them taste incredible. Grilling veggies produces a similar result (more smoky tasting though,) as in my Grilled Corn Salsa recipe.
Tossed in drizzle of oil, with garlic and rosemary to amp up the flavor, roasting gently tenderizes the sprouts and browns the edges. The brown sugar caramelizes during this process and gives a sweet note under the savory and dash of salt.
A natural choice for a side, these Brussel sprouts have so much flavor that they may fight the main dish for the spotlight. I can say from experience that any leftovers taste just as amazing the next day when quickly reheated.
So now that Brussel sprouts have had their reputation restored, what vegetable should be rescued next? Just don’t suggest cauliflower please, as that veggie is still blacklisted, at least at this house!
Fresh Brussel sprouts are transformed into a stunning, savory dish, thanks to roasting with sprinkling of garlic and rosemary.
- 1 stalk Brussel sprouts (or 2 pounds of fresh Brussel sprouts)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
If using a stalk, cut the Brussel sprouts from it. Wash the sprouts and then cut each of them in half.
Preheat the oven to 400°F. Place the cut Brussel sprouts in a 9″ x 13″ baking dish. Drizzle the oil over the top and toss the sprouts to coat them. Sprinkle the chopped rosemary, minced garlic, brown sugar, pepper, and salt over the top and toss gently to combine.
Place the pan in the oven and roast for 25-30 minutes, stirring occasionally, until the sprouts have browned. Remove from oven, and serve while warm.