In Memory Of Karen Nicole Smith, 1972 - 2016

Rosemary Roasted Chicken With Brussels Sprouts.

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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  1. Dayna
    November 23, 2020 / 10:12 am

    Hi there! I am loving your recipes. I have not tried anything yet.Question:
    Have you ever tried cauliflower rice instead of regular rice for the fried rice recipe;e?

  2. Annisa britto-bartholomew
    November 17, 2020 / 8:27 pm

    Lovely step by step recipes. The bright colorful pictures definitely motivates me to try them out. Thanks for sharing.

  3. Annisa britto-bartholomew
    November 17, 2020 / 8:24 pm

    I’m really looking forward to trying out some of these recipes. Thanks for sharing. Tell me something, is the recipe book available on the book store in Trinidad?

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