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Roasted Brussels Sprouts

  • Servings: 4
Roasted Brussels Sprouts

Photography: DAVID M. RUSSELL

Source: Martha Stewart's Cooking School, Episode 109


  • Coarse salt and freshly ground black pepper
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 sprig fresh rosemary, leaves removed
  • 1 head garlic, separated into cloves (unpeeled)


  1. Preheat oven to 450 degrees.

  2. Bring a medium saucepan of salted water to a boil over high heat. Add Brussels sprouts and cook for 2 minutes. Drain and transfer to a bowl lined with a clean kitchen towel; pat dry to remove any excess moisture. Remove towel and season Brussels sprouts with salt and pepper. Drizzle with olive oil and toss to coat. Transfer to a rimmed baking sheet, placing cut sides down, along with rosemary and garlic. Roast until browned and tender, about 20 minutes.

Reviews (1)

  • JCyr 14 Oct, 2014

    Added a little butter for extra browning which turned out great. Not sure about the unpeeled garlic though. Will try peeling next time. Also added a bit of grated lemon rind. Easy and very good.

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