Garlic-Rosemary Brussels Sprouts Recipe

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Garlic-Rosemary Brussels Sprouts Recipe
Garlic-Rosemary Brussels Sprouts Recipe photo by Taste of Home
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Garlic-Rosemary Brussels Sprouts Recipe

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5 1 1
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This is my go-to Thanksgiving side dish. It's healthy, easy and doesn't take very much time or effort to make. I usually use rosemary for my turkey so this lets me use up some of the leftover herbs! —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds Brussels sprouts (about 8 cups), trimmed and halved
  • 1 cup panko (Japanese) bread crumbs
  • 1 to 2 tablespoons minced fresh rosemary

Directions

Preheat oven to 425°. Place first four ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes.
Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately. Yield: 8 servings.


Test Kitchen Tips
  • Heating the oil and garlic together infuses the oil with garlic flavor for even distribution over the sprouts.
  • When roasting vegetables, give them breathing room. If the pan is too crowded, the vegetables will steam and not get nicely browned.
  • The panko crumbs don't stay super crispy, but they add texture and toasty flavor to the Brussels sprouts.
  • If you don't have fresh rosemary, use 1-2 teaspoons dried rosemary that's been crushed with a mortar and pestle or in a dish with the back of a spoon.
  • Originally published as Garlic-Rosemary Brussels Sprouts in Simple & Delicious December/January 2018

    Nutritional Facts

    3/4 cup: 134 calories, 7g fat (1g saturated fat), 0 cholesterol, 342mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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    • 1/4 cup olive oil
    • 4 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 pounds Brussels sprouts (about 8 cups), trimmed and halved
    • 1 cup panko (Japanese) bread crumbs
    • 1 to 2 tablespoons minced fresh rosemary
    1. Preheat oven to 425°. Place first four ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
    2. Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes.
    3. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately. Yield: 8 servings.


    Test Kitchen Tips
  • Heating the oil and garlic together infuses the oil with garlic flavor for even distribution over the sprouts.
  • When roasting vegetables, give them breathing room. If the pan is too crowded, the vegetables will steam and not get nicely browned.
  • The panko crumbs don't stay super crispy, but they add texture and toasty flavor to the Brussels sprouts.
  • If you don't have fresh rosemary, use 1-2 teaspoons dried rosemary that's been crushed with a mortar and pestle or in a dish with the back of a spoon.
  • Originally published as Garlic-Rosemary Brussels Sprouts in Simple & Delicious December/January 2018

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    Reviews forGarlic-Rosemary Brussels Sprouts

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    MY REVIEW
    laurijane User ID: 7815299 283126
    Reviewed Feb. 3, 2018

    "Yum! Served these to guests who weren't fans of Brussels sprouts (oops). They tried them, had seconds and asked for the recipe! Dried rosemary worked out just fine. They don't seem like they're getting done, then finish up fast, so watch them closely toward the end of the baking time."

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