Simply Roasted "Your Day Just Got Better" Brussels Sprouts

Growing up, we never really ate brussels sprouts. I think my Irish Grams made them a couple of times when we were younger, but I remember staying away from the soggy veg since. ;) 

Well…about two years ago, I went to Alta in the West Village and my brussels sprout obsession has never calmed down since. (I’ll post my adapted recipe for those brussels another day. They are more ‘black tie affair’ brussels compared to the 'weekend sweatshirt and college cap’ brussels I’m including below.) Anyways, I’ve made these a tradition at our Annual Out of Towners Friendsgiving every year and I don’t think I’ve ever come home with leftovers, which is both a good, yet very sad thing.




  • 1 ½ lbs Brussels sprouts
  • 2 cloves of garlic, roughly chopped
  • 3-4 tablespoons olive oil
  • 1 teaspoon fresh rosemary, roughly chopped 
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F. Line a roasting pan or baking sheet with a small lip with aluminum foil.
  2. Rinse your brussels under cold water and pat dry with a paper towel.
  3. Cut off the brown ends of the brussels sprouts and pull off any damaged, outer leaves. If using medium to larger-sized sprouts, cut them in half (sprout end facing down on your cutting board)–from the top down. Some of the layers of leaves may begins to fall off. These are the BEST part! Throw these onto the roasting pan too–they become perfectly toasted and crispy like feathery chips.
  4. Once all of your halved sprouts and sprout leaves are in the foiled roasting pan, drizzle with olive oil, garlic, rosemary, salt and pepper (adjust seasoning according to the amount of sprouts you are making). Mix them with your hands to ensure they are all fully coated.
  5. Roast at 400 degrees F for 35 to 40 minutes or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.
I’ve always believed that “no bad day can’t be fixed by a good grilled cheese,” but some bad days call for a warm kitchen with smells of rosemary, garlic, and roasted brussels. Sometimes I roast these and some fingerling potatoes for my entire dinner. Amazingly easy, and definitely not your G-Ma’s pale, overcooked veggies. 
So please tell me you’ll give brussels another shot? Or just come over. We cook these about once a week–just ask our oven.