Roasted Brussels Sprouts

Brussels sprouts – those tiny green cabbages that often get banished to the “no thanks” pile. But what if I told you they could be transformed into flavor bombs so delicious, you’ll be singing their praises? Enter this roasted Brussels sprouts recipe with Meyer lemon and pepper flakes. This dish showcases the true potential of these underrated vegetables.

Roasted Brussels Sprouts

Forget the mushy, bitter Brussels sprouts of your childhood. This recipe uses simple ingredients and a high-heat roasting technique to create crispy edges, caramelized sweetness, and a symphony of flavors. The bright acidity of Meyer lemon cuts through any bitterness, while crushed red pepper flakes add a touch of heat that keeps things exciting. Plus, the garlic-shallot puree adds a subtle depth of flavor that elevates the whole dish.

This recipe is not only delicious, but also easy to make. It requires minimal prep work and cooks up in under 30 minutes, making it perfect for weeknight dinners, potlucks, or even as a side for a special occasion. Plus, it’s versatile – adjust the spice level with the pepper flakes, add other vegetables for additional variety, or pair it with different proteins for a complete meal.

Ready to see Brussels sprouts in a whole new light? Let’s dive in to the video!

Ingredients: A Flavorful Symphony

This recipe relies on a handful of key ingredients for maximum impact:

  • Brussels sprouts: Choose firm and fresh Brussels sprouts, preferably similar in size for even cooking.
  • Olive oil: Adds richness and helps achieve crispy edges.
  • Meyer lemons: Their sweeter and floral notes are perfect for this dish, but regular lemons can be used in a pinch.
  • Crushed red pepper flakes: A touch of heat adds excitement and depth. Adjust the amount to your desired spice level.
  • Garlic-Shallot Puree: This aromatic duo adds a base layer of flavor that complements the other ingredients perfectly.
  • Salt & Pepper: Seasoning essentials to adjust the final taste to your liking.

Beyond the Plate: Brussels Sprouts Redefined

This recipe proves that Brussels sprouts can be more than just a supporting player. With a little creativity and the right techniques, they can be transformed into a delicious and versatile side dish that even the pickiest eaters will enjoy. So, next time you’re at the grocery store, don’t shy away from those green gems – embrace them and try this recipe. You might just discover your new favorite vegetable!

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Roasted Brussels Sprouts

Roasted Brussels Sprouts with Meyer Lemon & Pepper Flakes

Recipe by Jason Hill – CookingSessions.com
This roasted Brussels sprouts recipe offers a bright take on this classic vegetable. It's seasoned with fresh squeezed Meyer lemon juice, a little garlic-shallot puree, and some crushed red pepper flakes for a bit of heat. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound Brussels sprouts rinsed and cut in half
  • 1/4 cup olive oil
  • 2 tablespoons Meyer lemon juice about 1 lemon (Rinse and remove the zest from the lemon before juicing)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon minced garlic shallot puree or 2 cloves minced garlic

Instructions
 

  • Zest the lemon, and place into a mixing bowl. Squeeze lemon juice into a bowl. Add the rest of the ingredients (except sprouts).
  • Remove stems from sprouts and cut in half if desired.
  • Fold in the sprouts into the marinade and let set for about 15 minutes, stirring occasionally so they are well coated.
  • Roast in a shallow pan for 20 minutes at 475 F, or until sprouts are charred on the outside.
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Keyword brussels sprouts, side dishes, vegetables, vegetarian
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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