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Garlic-Rosemary Brussels Sprouts

3 reviews
Total Time
Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2023

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

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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

    3 reviews
    Prep Time 15 min
    Cook Time 25 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
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Place first 4 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.

    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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