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, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 8g 12%
  • Carbs 22g 7%
  • Saturated 1g 6%
  • Fiber 9g 37%
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 8g 16%
  • Sodium 58mg 2%
  • Calcium 110mg 11%
  • Magnesium 57mg 14%
  • Potassium 919mg 26%
  • Iron 4mg 20%
  • Zinc 1mg 7%
  • Phosphorus 161mg 23%
  • Vitamin A 90µg 10%
  • Vitamin C 193mg 322%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 1mg 25%
  • Folic Acid (B9) 141µg 35%
  • Vitamin E 3mg 15%
  • Vitamin K 408µg 510%
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