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Roasted Brussels sprouts with rosemary and garlic

Number: 4 persons

Complexity: easy

Working time: 20 min

Total preparation: 40 min


    • 750-500 gr     spruitjes

    • 3 a 4          uien

    • 4 a 5 teentjes knoflook

    • 1 a 2 el       olijfolie

    • 3 - 4 takjes   rozemarijn

    • 1 chilipeper   (optioneel)

    • 1 zest van     1 citroen

    • 30 - 50 gr     Pecorino of Parmezaanse kaas

    • naar smaak     Peper en zout

    Andere benodigdheden


    Mis en place

    Clean the Brussels sprouts (remove the outer leaves and the bottom) and halve them.

    Cut the garlic into pieces,

    Finely chop the rosemary and chili pepper.

    Zest of 1 lemon.


    Preheat the oven to 220 degrees.

    In a large bowl, mix the halved Brussels sprouts and the chopped onions with the finely chopped garlic, finely chopped rosemary, finely chopped chili pepper, zest of 1 lemon.

    Divide the vegetables over a roasting tray and place in the oven for 20 minutes.

    Stir the vegetable mixture once and place under the grill for another 4 to 5 minutes.

    Brown edges are very tasty.

    Place the Brussels sprouts in a bowl and mix in salt, pepper and Pecorino.

    Delicious with game and fish.


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