Looking for an easy whole30 side dish? This Garlic Rosemary Roasted Brussels Sprouts recipe is what you need! This paleo, gluten free and vegan side dish is simple to make and loaded with flavor!
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I don’t really know why everyone jokes about brussels sprout and forcing people to eat them… if we’re being honestly I almost needed to be forced to stop eating Garlic Rosemary Roasted Brussels Sprouts cause they’re that delicious. There is no shortage of garlic in these crispy little bites of deliciousness (which is totally fine with me) and the rosemary/salt/pepper combo just brings it home in terms of flavor, making them 100% irresistible.
For a good portion of my life I never ate brussels sprouts. It wasn’t something my Mom really ever made, and when I got older and started cooking for myself I always assumed they were as terrible as everyone made them out to be… which turned out to be a total and complete lie. Whoever says brussels sprouts don’t taste good clearly doesn’t know how to cook them, and has certainly not tried these Garlic Rosemary Roasted Brussels Sprouts.
Up until making this recipe, my favorite way to enjoy brussels sprouts was probably this Shaved Brussels Sprouts Salad. It has pecans, cranberries and hempseeds making it super crunchy and delicious! Then I started roasting my brussels sprouts in the oven, which were good, but sometimes could result in uneven cooking… One time they’d be partly mushy, other times, partly burnt… I never seemed to be able to get them perfect until I made these garlic rosemary roasted brussels sprouts. They are totally brussels sprouts bliss.
There is definitely nothing soggy, blah or over done about these babies. They’re perfectly crunchy, heavy on the garlic, and get a nice earthy flavor from the rosemary. Seriously – the combo is SO good! What’s even better is that these roasted brussels sprouts are paleo, whole30, vegan and gluten free! They go great with basically any meal, or as a simple snack when you need to get in extra veggies! Here’s the recipe.
Garlic Rosemary Roasted Brussels Sprouts
- 2 lbs brussels sprouts halved
- 3 tbsp olive oil
- 2 tbsp garlic minced finely
- ½ tsp pepper
- ¼ tsp salt
- ½ tbsp chopped rosemary
Preheat oven to 400. Line a baking sheet with parchment paper or silpat baking sheet
Mix together olive oil, garlic, pepper, salt and rosemary in a bowl. Toss halved brussels sprouts in olive oil mixture until coated.
Lay brussels sprouts on lined baking sheet
Bake at 400 for 10 minutes, flip brussels sprouts + return to oven for additional 5-10 minutes until browned.
These brussels sprouts would go perfectly with alongside my Healthy Lemon Artichoke Chicken with a hearty serving of Crispy Sheet Pan Roasted Potatoes (Which go with basically everything.) Together – they’re an irresistible meal that’s hearty, gluten free and oh, so yummy! Do you like brussels sprouts? If so, what’s your favorite way to eat them?
You can get the nutrition facts for this recipe here.