I love using my air fryer to roast Brussels sprouts. But when I have a little more time on my hands, nothing can beat the delicious perfection of these oven-roasted Brussels sprouts with rosemary and garlic. I love Brussels sprouts. There’s so much you can do with them, from this creamy Brussels sprouts stew to this vegan orzo risotto with shredded Brussels sprouts. Brussels sprouts are also super healthy – one of the healthiest veggies you can eat. They are loaded with protein, vitamins and fiber, and they help lower cholesterol and keep your heart fit. Better still, they belong to the cruciferous family of vegetables – along with cabbage, cauliflower, broccoli, kale, collards, etc. – that are known to protect a body from cancer. How much more can you ask of a vegetable that’s no more than an inch tall? This roasted Brussels sprouts recipe is super simple and easy to make. All you need to do is halve the sprouts (you can leave very small sprouts whole), and then toss them in a very simple, three-ingredient oil seasoning. Bung the baking sheet into the oven and within 35 minutes you will be eating the most tender, flavorful roasted Brussels sprouts!
Why you will love these roasted Brussels sprouts
Crispy on the outside, tender and juicy on the inside. The outer leaves of the sprouts turn crispy and golden-brown in the oven, while the rest of the sprout cooks up perfectly tender. It’s a delicious dance of flavors and textures in your mouth! Foolproof recipe. This is a simple, beginner-level recipe and anyone can make it, with great success. Versatile side dish. This is the perfect side dish to serve with any main dish, including pasta, or as a side with burgers instead of French fries. You won’t hear any complaints once the diners at your table have tried them! Vegan, soy-free, nut-free, gluten-free and keto-friendly
How to make roasted Brussels sprouts
Store
Refrigerate: Store leftovers in the fridge in an airtight container for up to three days. Freeze: The roasted Brussels sprouts can be frozen for up to three months. Reheat: Reheat in a 400-degree F/204-degree C oven until warmed through.
Recipe card
More Brussels sprouts recipes
Brussels sprouts. See below for how to pick the perfect sprouts at the market. Extra virgin olive oil. Replace with any neutral oil. Rosemary. Use fresh rosemary or dried rosemary. Both work equally well in this recipe. For a change, try sage, thyme or oregano. Garlic. I love lots of garlic in this recipe. You can use more or less.
Check to get new recipe updates by email.
