Roasted Brussels Sprouts with Fresh Rosemary

Roasted Brussels Sprouts with Fresh Rosemary

Cooking rosemary fills a home with a warm, herbaceous aroma. If using dried rosemary, use ⅓ the amount that the recipe calls for. Other herbs that pair well with cruciferous vegetables such as Brussels sprouts include basil, dill, parsley, thyme and oregano.

Serves 4

Preheat the oven to 400°F. Trim the ends of 1 lb Brussels sprouts and cut each sprout in half. In a large bowl, mix Brussels sprouts with 1 Tb olive oil, 1 tsp chopped fresh rosemary, 1/4 tsp salt and freshly ground black pepper. Spread out Brussels sprouts on a sheet pan lined with parchment paper. Roast for 45 minutes, shaking the pan every 15 minutes. The Brussels sprouts should be tender when pierced with a fork.

Pro tip: Don’t discard the outer leaves that fall off the Brussels sprouts when you trim the ends. They become extra crispy when roasted.