Roasted Brussels Sprouts

Roasted Brussels sprouts are one of our favorite side dishes, pairing well with everything from grilled meats to holiday dinners.

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.

Roast the sprouts in a shallow pan for 20 minutes at 475 F, or until sprouts are charred on the outside. Watch my video!

Roasted Brussels Sprouts with Meyer Lemon

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 mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 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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