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.
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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?
That picture is gorgeous! I just recently discovered I’m a brussels sprout fan. I love them roasted!
oh yum. total fall dish right there!
I love roasted brussel sprouts, definitely my favorite preparation. My husband doesn’t like them at all (boo hoo). I can’t wait for him to go on the road so that I can make these. I’ll miss him but I’ll be happy with my bowl of spuds and sprouts!
I’ve never tried Brussels sprouts – but I LOVE cooked cabbage – weird?
Yum my perfect fall-type meal. I LOVE roasted potatoes and brussels sprouts, especially together… perfection!
Yum! Can’t wait to try this!
Beautiful! Roasted brussel sprouts are a dream. It is the only way that I will eat them and I love that you encourage people to try them even if they have crossed the little green monsters off their list. Roasting is the absolute best way to enjoy brussels!
this looks amazing!! i’ve always loved rosemary, my grandmother lives in phoenix and has a rosemary bush right out her front door.. every time you walk outside you’re hit with a burst of it. its incredible.
I absolutely LOVE brussels sprouts, I’ve been making them with a balsamic reduction glaze from this recipe. you have to try it, especially since you’ve mastered the balsamic reduction ;)
http://www.eat8020.com/2012/02/80-roasted-greens-salad-with-balsamic.html
That looks right up my alley! Thanks for sharing.
I love the picture of the leaves. I live in AZ where it’s still blazingly hot and pretty much summer year-round. Jealous.
P.s. I could only think of Sketchie when I saw this…http://www.amazon.com/gp/product/B008NH516U/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008NH516U&linkCode=as2&tag=jensmenandlif-20. I always crack up when you post pics of him, and I’d love to see some of him in this.
hahaha that is amazing! Did you know we actually have a tunnel for him? It looks a bit like that one but doesn’t have the cool things on each end. He LOVES it! Whenever he’s hyper he runs through it a million times and gets us to play with him with his toys.
This looks like such a warm and comforting dish.. not to mention it includes 2 of my favorite ingredients ever.. brussels and potatoes! Definitely saving this one for a chilly night :) My newest favorite way to eat brussel sprouts is to chop and shred them, saute them, and then throw in some grape tomatoes and lemon juice! So good!
I could never stand brussell sprouts because i always had them boiled; ugh. Just learned to love them a couple of years ago. I like them thinly sliced (so really shredded) and roasted with olive oil, salt, pepper. Then lemon juice and parmesean the last 10 minutes. Crispy!!
Mmmm those look incredible! My fiance isn’t really a fan of brussel sprouts but I’m thinking this recipe could make him change his tune.
I love roasted brussels sprouts! I need to try them with rosemary though….that sounds like a great combo.
I’ve grown to love brussel sprouts too! Roasted is the only way to go.!!
I have yet to meet a potato I did not like:) The fingerling guys are so adorable too. I can’t wait to try this Angela!
When I first discovered healthy living blogs, roasted brussels sprouts seemed to be everywhere; I gave them a go and it was love at first bite. I didn’t mind sprouts before then so I wasn’t surprised… but it was nothing short of miraculous when my Dad – a long time hater of sprouts – declared that he actually quite liked them roasted!
So to anyone who is still put off by the fact that it’s ‘just another way of cooking’ brussels sprouts – I dare you to try them.
there is seriously nothing better than roasted potatoes on a fall day – these look amazing!
Growing up, I loved my vegetables. I just recently discovered brussel sprouts (mainly how to prepare them), and I fell in love. The only way I know how to make them though is by roasting them in olive oil and salt. It took zero creativity but tastes absolutely delicious. There is a slight bitter taste that works well with the sweetness of it!
Great post!
As for my way of enjoying them; I’ve been making this recipe for years! A must at the Thanksgiving table :)
http://www.marthastewart.com/316500/caramelized-chestnuts-and-brussels-sprou
Keep glowing!
Sarah
This recipe looks great! I love brussel sprouts, especially roasted and I’ve never roasted them with rosemary and garlic! Thanks for sharing :)