Low Iodine Rosemary-Garlic Roasted Brussels Sprouts
Total time35 min
Prep time10 min
Cook time25 min
4.7(19)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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