Brussels Sprouts Roasted with Garlic, Rosemary and Olive Oil

by Bronwen Laight
Brussels Sprouts Roasted with Garlic, Rosemary and Olive Oil

Ingredients

Roasting Brussels sprouts brings out a delicious sweetness in this vegetable and I have even seen a confirmed Brussels sprout hater change their mind about this so often disliked vegetable.
14 or so Brussels sprouts
About 3 tbsp olive oil
3 cloves garlic, sliced
1 tbsp chopped fresh rosemary
Salt and pepper
Grated Parmesan (optional)

Directions

Preheat oven to 180 C. Halve the Brussels sprouts lengthwise (or quarter them if they are extra large) and place in a roasting tray and toss with the olive oil, garlic, rosemary, salt and pepper.

Roast for 30-35 minutes stirring them every 10 minutes. Grate Parmesan over sprouts before serving.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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