This is quite possibly the most perfect recipe for roasted Brussels sprouts. Rosemary and a double dose of garlic add a delicious wallop to these golden, flavor-packed sprouts. I am one of those people who love Brussels sprouts. Yeah, one of those. A little weird, a little health-obsessed, a little, well, weird. But what's not to love about these little green nuggets? They look super cute, as if someone had cast a spell on a head of cabbage and shrunk it. They taste divine, especially when they are cooked up so they are not too mushy nor too raw but just right. And, most of all, they just are so good for you.

Packed with protein, vitamins and fiber, Brussels sprouts 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?

One of my favorite ways to cook Brussels sprouts is to add them to pasta, like this Vegan Spaghetti with Brussels Sproutsrecipe I posted a while back. But when I am pressed for time, my go-to recipe is to pop the sprouts into the oven and roast them to golden, delicious perfection. For all the amazing flavor you get from this recipe, it takes almost no time to make it.

This time I roasted the Brussels sprouts with some Mojo de Ajo -- liquid gold olive oil infused with garlic and peppers-- more slivers of garlic, and some rosemary. The double garlic whammy makes these Brussels sprouts super flavorful, but if you don't have any Mojo de Ajo on hand or don't want to make some, you could also just use regular extra virgin olive oil. Here's my recipe for Mojo de Ajo (actually Rick Bayless's).

Keep in mind that the garlic slivers tend to brown fast and can turn bitter, so you have to soak them in the oil first along with the rosemary and add them to the recipe only halfway through roasting.

Here's the recipe. Until next time, all, and have a great weekend!

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Looking for more Brussels sprouts recipes?

15-minute Brussels Sprouts Stir-fry

Easy Brussels Sprouts Stew

Pan-roasted Brussels Sprouts

Speedy Brussels Sprouts Pasta with Olives

Spaghetti with Brussels Sprouts and Onions

Looking for more vegetable sides?

Garlic Butter Mushrooms

Lemony Greek Potatoes

Creamy Vegan Mashed Potatoes

Creamy Chipotle Green Beans

Golden Beet Carrot Slaw, Indian Style

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Roasted Brussels Sprouts with Garlic and Rosemary

Vegan | Gluten-free | Nut-free | Soy-free

Garlic Rosemary Roasted Brussels Sprouts Vaishali · Holy Cow! Vegan Recipes This is quite possibly the most perfect recipe for roasted Brussels sprouts. Rosemary and a double dose of garlic add a delicious wallop to these golden, flavor-packed sprouts. 5 from 14 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 35 mins Total Time 40 mins Course Side Cuisine gluten-free, nut-free, Soy-free, Vegan Servings 4 servings Calories 87 kcal Ingredients 1x 2x 3x 1 pound Brussels sprouts

1 tbsp mojo de ajo, oil part only, or extra virgin olive oil (see notes for recipe link)

1/2 tsp ground black pepper

4 garlic cloves, thinly sliced

1 tbsp chopped fresh rosemary

Salt to taste Instructions Mix 1 tsp of the oil, garlic and rosemary and set aside for 15-30 minutes.

In a bowl,mix the remaining oil, Brussels sprouts, salt and pepper. Spread the sprouts on a baking sheet in a single layer.

Preheat the oven to 400 degrees F. Roast the Brussels sprouts for 35 minutes. About 15 minutes into the baking, sprinkle the oil-infused garlic and rosemary over the sprouts and stir slightly to mix. Continue roasting.

Serve hot or cold. These are so delicious, I pop them into my mouth like candy. Notes Click here for my recipe of Mojo de Ajo. Nutrition Calories: 87 kcal Carbohydrates: 12 g Protein: 4.1 g Fat: 4 g Fiber: 4.7 g Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan