Wednesday, March 18, 2009

Roasted Rosemary Brussels Sprouts and Red Potatoes

I am always trying to find interesting ways to add more cruciferous vegetables to my diet and this has become a fast favorite. I can read your mind. You are saying, "Brussels Sprouts... gross, no way". That is what I thought too before I learned that roasting turns them into little bites of yum. I am a big fan of Ina Garten so I trusted her when she said that roasting them made all the difference. You end up with a nutty, crunchy, caramelized sweetness.

I added rosemary, red onion and small amount of red potatoes to make it more of a meal than just a side dish. The texture of the potatoes give the dish a nice complexity but should not be the star. Use twice as many sprouts as pieces of potato. I have tried it before with garlic cloves but I think the garlic was a bit too bold and took away from the fresh rosemary flavor.
Brussels sprouts
Red potatoes
Small red onion
Fresh rosemary
Olive oil
Kosher sea salt and cracked black pepper

Place your roasting pan on the middle oven rack and then preheat the oven to 425. A preheated pan gives a better sear to the vegetables and the cooking time is greatly reduced.

Chop all the brown ends off the sprouts and cut the larger sprouts in half. Put all the yellow or dried leaves off and discard. Once you have chopped the sprouts you will have extra leaves that have fallen off, do not throw them away, just add them to the bowl with the other ingredients. Once they cook they will add a nice tasty crunch to the dish. Chop potatoes into cubes that mirror the size of the sprouts. Cut the ends off the onion, quarter and pull apart the layers. Pull the leaves off 2-3 sprigs of rosemary and put all the ingredients in a large bowl.
Pour enough olive oil into the bowl to lightly cover vegetables, add salt and pepper and lightly toss.
Carefully transfer ingredients to the hot pan in a single layer. Flip vegetables after ten minutes and then check every ten minutes until potatoes are tender and sprouts are fully roasted. Do not overcook or the sprouts will end up soggy.


  1. Do I dare say, that after 43 years, I have never tasted brussel sprouts. The recipe has intrigued me, and I think I will give this one a try this week. I'm not sure how the rest of the family will react. We'll soon see.
    Have a good day.

  2. I would tell the kids that all they have to do is eat one and I bet that would do the trick.

  3. Hi! Just passing through blogs and stopped at yours because of the brussel sprouts! lol I love them and this recipe looks so yummy. ;) I'm going to try it soon. Thanks - your blog is terrific too! ;)

  4. Denise let me know how you like it! Take pictures :)


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