Most people have memories of their mothers forcing Brussel sprouts down their gullets as children. At least, that is what TV would have me believe. I unfortunately don’t have such memories. I grew up with my mother, and as a general rule, my mother and I have varying palates. I love spicy, salty, stinky foods (peppers, bleu cheese, mayo, broccoli, etc.), whereas she prefers more mild flavors. Needless to say, Brussel sprouts were not introduced into my diet until later in my childhood. To be exact, I was at friend’s house, and was 16 years old.

Brussels with Rosemary and Shallots | Twisted Tastes

Recipe Highlights

If you microwave the frozen ones in a bag...your house might smell like someone ingested the entirety of a pro basketball teams’ dirty socks, and then let loose the after effects in your house. Don’t cook them that way... unless it’s nice out and you can crack a window.

My method of choice for cooking Brussel sprouts is roasting them, typically, between 375 and 400 degree for roughly 30-40 minutes. My husband won’t eat them (more for me), but doesn’t seem to mind the smell of roasted brussels. Steamed or microwaved brussels, on the other hand, are the genesis of fart jokes for the remainder of the night. I trim the cute little bottoms off and cut them in half. I also peel off any of the top leaves that look like they are falling off willingly. Once I have all that done, I toss them in one of my glass or ceramic baking dishes and drizzle olive oil over them. I then toss them with seasoning before roasting. I save the balsamic vinegar until the end. Have you ever tried cleaning balsamic vinegar out of a dish after it’s been baked on? PITA. I won’t do that anymore, as there isn’t any difference in taste whether the brussels have been cooked in the vinegar or tossed in it afterward. I also save the juice until afterward; no reason there. I’m just forgetful.

Brussels with Rosemary and Shallots | Twisted Tastes

HINT: If you don’t like rosemary, try increasing the garlic and adding a bit more salt and some butter. My kids love them that way. Also, if you can’t get over the texture of whole rosemary, try a ground version instead.

I am under the impression that healthy food always gets the bad rap, so in case this is still a secret to you, brussels are high in: vitamin K, vitamin C, and a good source of folate. I’m not a nutritionist, but there is plenty of research out there about it and it’s super food benefits. So, whether you’re preparing them with a cracked kitchen window or in the oven sprinkled with some gorgeous rosemary, get your sprouts on and give your kids an opportunity to at least recognize them by sight. No offense, Mom. I forgive you.


p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Brussels with Rosemary and Shallots

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


1 tsp coarse salt
1 tsp garlic powder
1 tsp rosemary
2 tbsp balsamic vinegar
2 tbsp lemon or orange juice
3 tbsp olive oil
1 lb of fresh brussel sprouts, trimmed and halved


  1. Preheat oven to a temperature of 375 degrees.
  2. Wash, trim, and cut your brussel sprouts in half.
  3. In a medium baking dish, place the brussels and drizzle with olive oil.
  4. Sprinkle the garlic powder, rosemary, and coarse salt into the baking dish and toss until the brussel sprouts are well coated.
  5. Place in the 375 degree oven for 30-40 minutes.
  6. Remove from the oven and sprinkle balsamic vinegar and the citrus juice to coat.
  7. Serve warm.

NOTE: I like to sprinkle additional salt on top after tossing with the vinegar and juice.

Yields: 4 servings.

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