Roasted Brussels Sprouts with Garlic

Brussels sprouts with rosemary in a white bowl.

5 from 3 votes. Tap stars to vote

My Roasted Brussels Sprouts with Garlic are a cozy New England vegetable side dish. They're caramelized with brown sugar and have lots of flavor thanks to fresh garlic and rosemary. Make them for the family table or the holiday table!

Prep Time15

Cook Time30

Total Time45

Course: Fall Dish, Side Dish, Thanksgiving, Vegetables, Winter Dishes

Cuisine: American

Servings: servings

Calories: 145kcal

Author: Nancy Mock

Ingredients

2 pounds fresh Brussels sprouts
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped (or 1½ teaspoons dried rosemary)
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Prepare the sprouts:

Preheat the oven to 400° F. Have a 13x9-inch baking dish ready.
Wash the 2 pounds fresh Brussels sprouts and shake off the excess water.
Slice the Brussels sprouts: if they're very large slice them into quarters. Smaller sprouts can be cut in half.

Toss the sprouts:

Place the cut sprouts in the baking dish. Drizzle the 3 tablespoons extra virgin olive oil over the top and toss the sprouts to coat them.
Sprinkle in the 2 tablespoons fresh rosemary, chopped, 2 cloves garlic, minced, 2 tablespoons packed brown sugar, 1 teaspoon salt, and ½ teaspoon black pepper over the top and toss the sprouts gently in the seasonings.

Bake:

Place the pan in the preheated oven and roast them for 25 to 30 minutes, stirring them 2 or 3 times during baking, until the sprouts are tender with some browning on the edges.
Take the sprouts out of the oven, and serve them while they're hot.

Notes

After slicing the sprouts, if they have craggy stems or large cores you can slice these out.
If the sprouts are especially large, slice them into quarters, Smaller sprouts can just be sliced in half.

Nutrition