I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different!
My absolute favourite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.
A little roasting goes a long way, especially when it comes to brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of brussels – gobbled them up quickly.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic
Yield
4-5 servings as a side
Prep time
Cook time
Total time
Give brussels sprouts another shot. Trust me on this one.
Ingredients
- (0.80kg/1.75lb) fingerling potatoes
- (0.34kg/0.75lb) brussels sprouts
- 3 garlic cloves, minced
- 2 tbsp fresh minced rosemary
- 1 tbsp + 1 tsp extra virgin olive oil
- 1/2 tbsp Sucanat (optional)
- 3/4 tsp fine grain sea salt
- Freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
Directions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
- Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl.
- Add the minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet.
- Roast for 35-38 minutes at 400°F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with Herbamare (or salt) and pepper to taste and serve immediately.
Are you a brussels sprouts fan? What’s your favourite way to enjoy them?
Okay. This is the 5th blog I’ve seen today with a roasted veggie recipe using rosemary [including mine!]. Too funny! Potatoes and rosemary are the best combo ever.
must be in the air! I just love rosemary and garlic with a little kick of spice. The smell of rosemary alone is comforting to me.
I made a similar recipe this weekend! I love roasted brussel sprouts! I don’t understand why they get such a bad rap!
This looks beautiful!
I have to confess… I think I’m the only person in the work who doesn’t like white potatoes. I’d love to try these with yams though! I bet the brussel bite would be tasty with the sweetness. Rosemary is one of my favorite warm-dish additions!
Nope. I babysit two girls who won’t touch potatoes: not even mashed or french-fried!
Eat them yourself!
I absolutely love roasted vegetables. They are so easy to make and they smell so good when they are cooking. I also love your fall photo. That is a great shot. I love the fall season.
I ADORE brussels sprouts and have a similar story to yours…I used to think they had a pretty abhorrant smell but now I don’t know how I lived without them!
Wanted to let you know I made your Creamy Roasted Tomato, Garlic, & Onion Coconut Soup but subbed Italian spices for the garam masala – a handful of fresh basil along with a Tbsp or so of mixed dried herbs. This was RIDICULOUSLY GOOD. A new twist on an already great recipe. Thank you for your ingenuity Angela!!!
Such a wonderful twist on that soup! I will have to try that next time. :)
You definitely should. I can’t believe how much I love that soup with the Italian spices.
I am such a brussel sprout fan! I wasn’t always, though :) My sister developed such a taste for them that she once ate a whole pan of roasted sprouts by herself…not a good idea. In case you were thinking of trying it :)
The potatoes in this recipe look awesome! Definitely a great fall dish!
Yum!!! I just made brussels sprouts this weekend – roasted them with olive oil, a little maple syrup, and salt and pepper.
Our garden brussels should be ready for picking this weekend. We always have the tiniest little ones and they are sooooooo good!
Love roasted veggies! They are so flavorful and addictive!
Love brussel sprouts! Roasted is my favourite way. Though I have tried a recipe on Joy McCarthy’s blog that used coconut oil and coconut flakes! It was good… But nothing compares to roasted :)
Happy Thanksgiving!
You are looking at a Brussels sprout-a-holic right here!! I am the only one in my family that likes them but insist that they make an appearance at every single Thanksgiving and Christmas dinner in my house! :) This year was no exception. i roasted mine with maple balsamic vinegar and they were so so divine. (You can check em out here if you like! bit.ly/RKTh9r) I agree with you – a little roasting goes a long way. The charred bits are my favourite!
ahhh I discovered brussell sprouts in my early 20s! I’m now 24. :D But ever since then, I fell in love with it immediately. I think I’m lucky though because ever since I was born I headed straight for vegetables (and meat), so much so that I always asked for kimchi! :P Great recipe and I never thought of adding a sweet ingredient~ah! Maple syrup would be great with it too.
I haven’t ever been a huge fan of brussel sprouts but I’ve seen them a few times on your blog and now I’m wondering if I should give them a second chance. I like anything with salt and vinegar and I’m wondering how that would turn out if I steamed them and then topped them with some S & V. Rosemary is just one herb that I’ve never really been crazy about. I adore Dill but it’s more of a summer herb. Maybe I’ll keep the dill going just to keep a little bit of that summer spirit year round :)
That’s funny Alex, I was just thinking about making S & V brussels the other day. I think it would be great!
If you make them please let me know how they turn out!! Great minds think alike :)
I love potato anything. Something super comforting about that starchy vegetable.
I also am a fan of brussel sprouts, really the entire cabbage family, although my kids & husband are a bit harder to convince that they are lovable & delicious. I think roasting brussel sprouts &/or having a great sauce to compliment them, are key.
Oh my goodness –YUM!! Your post always inspire me!
My husband and I both LOVE brussels sprouts. My favorite way to eat them is tossed in olive oil and roasted in the oven with a little salt, pepper, and garlic – so simple yet so delicious!
It looks good ! Actually I have never tried brussels spread but I definitely will give it a try! :)
I used to despite brussel sprouts, too. I think it was more the idea of them than anything else. Growing up, my mom never stopped cooking them and they eventually grew on me. I like them roasted best!
Love it! I’ve been making my own variation of this for years! Sometimes I add basil too, and I’ve never used fingerling potatoes. Maybe I should’ve bought that bag of them I was gazing at in the grocery store. lol.
Mmm looks great!
It’s funny, I never thought I liked brussel sprouts either before I tried roasting them. Now it’s one of my fav meals.
Angela these are the most beautiful potatoes! The rusticness of the photo, the rosemeary, the brussels sprouts, too; oh I want this dish! And the course salt on the wood…you have me in the mood to roast up some taters!