Rosemary Brussels Sprouts Recipe

Brussels Sprouts
Yasmin Fahr


  • 1 pound Brussels sprouts*, stems trimmed and cut in half
  • 1 tablespoon olive oil, plus more if needed
  • 1 sprig of rosemary, de-stemmed and roughly chopped
  • Pinch of red chile flakes (optional)
  • Salt, to taste
  • Pepper, to taste

This easy and tasty recipe will convert any Brussels sprouts disbelievers. Steaming cuts down on the total cooking time (and gets rid of some of the stinky smell), while pan-roasting them in a rosemary-infused olive oil gives them a crispy exterior and tons of flavor.


Heat a pot of water until boiling or use a microwave to steam. When the water is ready, use a steaming basket to steam the Brussels sprouts until just tender.

Then heat the oil in a large pan with the rosemary, over medium-high heat. When hot, add the Brussels sprouts and season, moving them around with a wooden spoon to incorporate them with the rosemary-infused olive oil. Lower the heat to medium, and cook for about 5-7 minutes, or until they've reached desired level of tenderness. (I like mine a little soft inside with a slightly firm exterior). Season again as needed and serve.


Calories per serving:

164 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 15g 23%
  • Carbs 44g 15%
  • Saturated 2g 12%
  • Fiber 19g 75%
  • Sugars 10g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 16g 32%
  • Sodium 116mg 5%
  • Calcium 220mg 22%
  • Magnesium 114mg 29%
  • Potassium 1,838mg 53%
  • Iron 7mg 39%
  • Zinc 2mg 13%
  • Phosphorus 321mg 46%
  • Vitamin A 180µg 20%
  • Vitamin C 387mg 644%
  • Thiamin (B1) 1mg 42%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 283µg 71%
  • Vitamin E 6mg 30%
  • Vitamin K 816µg 1,020%
Have a question about nutritional data? Let us know.
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