Add to Cookbook

Olive oil and garlic-roasted Brussels sprouts

  • 10 minutes
  • 20 minutes
  • 4-5
Olive oil and garlic-roasted Brussels sprouts

Blanching the Brussels sprouts quickly before roasting will remove some of the 'cabbage-notes' from the vegetable.


  • 400-500 grams Brussels sprouts
  • ½ cup virgin olive oil
  • 6 cloves garlic, crushed, peeled and sliced
  • ½ cup coarsley grated fresh Parmesan
  • ¼ cup toasted pinenuts
  • drizzle balsamic vinegar (optional)


  1. Preheat the oven to 200ºC. Pour the olive oil into a large ovenproof dish and place into the oven to preheat.
  2. Cut a cross in the base of each Brussels sprout and peel away any tough outer leaves. Blanch quickly in boiling salted water for 1 minute and then drain well. Transfer to the hot oil with the garlic.
  3. Bake in the preheated oven for 20 minutes until lightly roasted and tender. Season well with salt and transfer to a serving plate. Garnish with the Parmesan, pinenuts and a drizzle of balsamic vinegar, if using.

Cooks Tips

Did you know? Earlier to market Brussels sprouts have a higher mustard oil content which gives them a slight piquancy. Those that arrive later in the season are usual sweeter.

4 steps to perfect Brussels sprouts:

1. Remove the coarse outer leaves and trim the stalk end.

2. Make a cross-cut in the base (core end) of each sprout. This allows the heat from the water to penetrate into the firm centre ensuring it cooks at the same time as the outer leaves.

3. Plunge into boiling salted water and boil for about 6-8 minutes, depending on size. Ideally they should be just tender so that a small knife can be easily inserted into the centre of the Brussels sprout.

4. Drain well and toss in butter, salt and pepper before serving hot.

Comments (0)

Please login to submit a comment.