Name: Garlic-Rosemary Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
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 bread crumbs; 1 to 2 tablespoons minced fresh rosemary

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

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.

TEST KITCHEN APPROVED

Garlic-Rosemary Brussels Sprouts

4 | 3 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:25 min

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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 bread crumbs
1 to 2 tablespoons minced fresh rosemary

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Directions

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.

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.