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Garlic-Rosemary Brussels Sprouts

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


  • 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 bread crumbs
  • 1 to 2 tablespoons minced fresh rosemary


  • Preheat oven to 425°. Place first 4 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.

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.
  • Nutrition 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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    Average Rating:
    • gremaux
      May 21, 2020

      Don't make again

    • SARembold
      Oct 14, 2019

      My husband and daughter hate brussels sprouts… With the exception of these brussels sprouts. I love this recipe and I make it all the time because my family actually eats them!

    • laurijane
      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.