Roasted Brussels Sprouts
This Italian-inspired Brussels sprouts recipe is quick, easy, healthy, delicious and my favorite way to cook sprouts. The outside gets slightly crispy while the inside becomes very tender.
Serve roasted Brussels sprouts for a family dinner, special occasion or entertaining. The recipe can easily be made in any amount needed.
- 1 pound Brussels sprouts, rinsed and trimmed (see notes below)
- 3 large cloves garlic, lightly smashed and peeled
- 1/2 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
Preheat oven to 400° F. Place the sprouts and garlic in a shallow-sided baking dish or on a rimmed sheet pan large enough to hold the sprouts in one layer. Season with the marjoram, salt and pepper. Add the olive oil and toss until coated. Roast until the sprouts are browned on the outside and tender on the inside, stirring occasionally, about 40 minutes depending on size. Serve hot, warm or room temperature.
Notes: To trim Brussels sprouts, first cut off about 1/8-inch of the stem end, or just enough to remove the hard end. Remove any loose or wilted leaves. If any of the sprouts are much larger than the others, cut them in half vertically. The sprouts can be roasted at a slightly lower temperature if the oven is being used for another dish, adjusting the cooking time as needed. If the sprouts brown too much before getting tender, cover lightly with foil until done.