AIP Friendly Rosemary-Garlic Roasted Brussels Sprouts
Roasted Brussels sprouts are one of those side dishes that converts even the most skeptical eaters, and this version is genuinely hard to stop eating. The trick of preheating the sheet pan before the sprouts ever touch it means the cut sides hit a screaming-hot surface and caramelize fast — you get those deep golden-brown faces and crispy outer leaves that make all the difference. Thinly sliced garlic roasts right alongside them, turning nutty and tender, while fresh rosemary adds an earthy, aromatic note that makes the whole kitchen smell incredible. A splash of apple cider vinegar goes on right out of the oven, cutting through the richness of the olive oil and brightening every bite. For anyone navigating the autoimmune protocol, this recipe is a straightforward win — every ingredient is clean and whole, with no grains, nightshades, seeds, or dairy anywhere in sight. A squeeze of fresh lemon juice at the end is optional but genuinely worth it if you have one on hand. Serves four as a side, though honestly it disappears fast enough that you might want to double the pan.
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the Brussels sprouts with the olive oil, sliced garlic, rosemary, and salt until every cut surface is evenly coated.
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