This recipe for roasted brussels sprouts is simple to make, yet incredibly flavorful and tasty! It's a great summertime recipe or it makes a really good side dish for the holidays too! Pair it with your Thanksgiving or Christmas dinner for a delicious side!
Preheat oven to 425 degrees, F. And line a baking sheet with parchment paper.
Cut off the brown ends of the Brussels sprouts and clean them up, pull off any yellow outer leaves that may be on the sprouts. Slice in half lengthwise. Chop up the garlic cloves.
Add all of the ingredients (except for the parmesan cheese) to a large bowl. Toss Brussels sprouts until they are well coated and then place the Brussels sprouts cut side down in a single layer on a large rimmed baking sheet.
Bake for about 10-15 minutes and then top off the brussels sprouts with the freshly shredded parmesan cheese. Pop the sheet pan back into the oven for about 4-5 minutes.
Notes
If you can’t find rosemary salt, try using fresh rosemary and sea salt or kosher salt works too. Just sub 1/2 teaspoon of fresh chopped rosemary and 1 teaspoon of coarse sea salt. This recipe should be served immediately and I don’t recommend refrigeration and reheating. If some of the leaves fall off of the sprouts, roast those too! They become crispy and super delicious!