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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

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

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.


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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