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Roasted Brussels Sprouts with Meyer Lemon & Pepper Flakes
Course:
Side Dish
Cuisine:
American
Keyword:
brussels sprouts, side dishes, vegetables, vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Author:
Jason Hill | Chef Tips
Cost:
$10
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.
Print Recipe
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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