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?
Hi Angela!
Just wanna ask, can i also roast frozen brussels sprouts? We do not have fresh ones here. Thanks!
I cant see why not!
I’ve roasted frozen sprouts before. Make sure to squeeze the water out really well after defrosting. From my personal experience, they don’t roast quite as well as fresh (can be a little mushy on the inside and the outer layer doesn’t get as crisp), but they’re still really tasty!
Thanks for the tip Catherine!
I love brussel sprouts roasted and caramalized with BALSAMIC vinegar. Yum. I can’t wait until they are in season here.
I hated brussel sprouts as a kid. Proabaly because: 1) they were inevitably frozen and then cooked (mushy and disgusting). 2) I think they were boiled as well. Really untasty.
This looks like such a delicious way to enjoy brussel sprouts! :)
Great idea, adding brussels sprouts to potatoes!! I love all the flavor combination in this dish!
I would always eat Brussels sprouts if they were served to me, but I never really LOVED them until I started roasting them. It takes them to a whole new level!
I’m also a new fan of brussel sprouts. The most favorite recipe that I’ve tried for brussel sprouts is with pomegranate and pecans.
I think I wil try this, minus the brussel sprouts. I told my doctor that even if they were the fountain of youth I would have trouble eating them and since I eat just about every other vegetable on the planet including a few that I don’t even know their names but just buy them from the Asian vendor at the local farmer’s market, I think I am okay taking a pass on this one vegetable. That leaves more for the rest of you to enjoy!
I used to loathe them too! They’ve grown on me a whole lot in the past years. I still don’t care for them whole, I actually like to chop them up into shreds and sautee them with garlic. They cook super fast and are so tasty! My dad said he’s rosting them whole on the stock tonight, intersted to see what that is like!
I used to despise brussels sprout too! But I enjoy it now even more, especially roasted!
I love brussels! I made some this weekend on the bbq they were awesome, I pre boiled them, tossed them in grainy mustard with some evoo salt and pepper and then grilled them up till they were all crispy, so yummy!
thanks for your recipe, i’ll definitely be whipping those up, nothing beats roasted veggies!
Brussels Sprouts are the best! Happy Thanksgiving, by the way. =)
Thanks Vanessa!
I’m a HUGE brussel sprout fan and you just reminded me that not only is it pumpkin season – it’s brussel sprout time!!!! One of my favorite ways to prepare them is pan frying them on the stove top until they begin to caremlize. Then deglaze the pan with a few tablespoons of apple cider vinegar. The last step is to stir in a couple tablespoons of agave (or any sweetener). This makes a delicious “sweet & sour” brussel sprout side dish.
that sounds incredible…mouth is watering! over brussels who knew?
This is by far, the very best way to eat cooked brussels sprouts! And of course rosemary is not at all optional in any way :) I am so into raw brussels sprout salads right now….my new favorite way to eat them! Gorgeous photos Angela!
I love roasted brussels. They’re delish!
I’ve been reading your blog for a few months now, but I’ve never commented. Anyway, brussels sprouts are probably my FAVORITE vegetable. Never touched them till age 27 (I’m 28!), but to me and my husband, they are addicting. My favorite way to cook them is by simply roasting them in olive oil, salt, and pepper. Sometimes I’ll add lemon juice or red pepper flakes, but, honestly, I think the natural flavors are just too good on their own. This combination with the fingerling potatoes, garlic, and rosemary sounds delicious, though. Must attempt it soon!
By the way, your spicy bbq chickpea burgers are amazing. It’s the first veggie burger I’ve made (and eaten, truthfully), and as an omnivore, I actually prefer these over meat. Even my husband said as much. :-) Hope you don’t mind that I linked to your recipe on my own very amateur-ish blog. Can’t wait to try some other recipes!
Hey Catherine, Thanks for your comment! So happy to hear you enjoyed the chickpea burgers :)
Although I love all veggies, there is nothing better than roasted veggies!
This looks like such a great fall dish! I love brussel sprouts (probably an unnatural amount for a college student)! I especially love them roasted! So good.
I LOVE roasted vegetables, especially brussels sprouts. I’ll definitely be making this recipe soon. Funny story–One Christmas I made a brussels sprouts dish with almonds and balsamic for a potluck with friends. As soon as I removed the lid off the sprouts at the table, one of my friends asked (genuinely), “Who farted?” Some things just taste way better than they smell!
Your photo of the bench and yellow tree on a perfect fall day is so lovely. Fall is ridiculously photogenic, isn’t it?
I have the same story with the Brussel Sprouts. But I love them now! And I am trying this recipe tonight with farm fresh finglerling potatoes! Ill post the pictures on my blog tomorrow…thanks for the great recipes and your inspiring story.
It seems I am of the vast majority of previous brussel sprout hater-turned lover thanks to finding this wonderful cooking method. However that is not the reason for my comment. I have to ask, where is the tree picture taken? It looks EXACTLY like my run route along Lake Ontario in St.Catharines/Port Dalhousie
It’s along Lakeshore in Oakville :) Sounds like you have a nice running route too!