Roasted Brussels Sprouts with Meyer Lemon
Chef Tips with Jason Hill
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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rinsed and cut in half
Meyer lemon juice
about 1 lemon (Rinse and remove the zest from the lemon before juicing)
crushed red pepper flakes
minced garlic shallot puree or 2 cloves minced garlic
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.
brussels sprouts, side dishes, vegetables, vegetarian
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Recipe by Jason Hill,