Sweet, nutty and smokey with a dash of tangy lemon.
Roasted Brussels Sprouts
Ingredients
1 ¼ pounds Brussels sprouts
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon lemon juice
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Rinse and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom Leave small Brussels sprouts whole.
- In a large bowl, toss Brussels sprouts with the oil, salt and pepper.
- Place Brussels sprouts in a single layer on a large baking sheet. Lining the baking sheet with foil or baking parchment will help with clean-up.
- Roast for 20 to 30 minutes, stirring once after 10 to 15 minutes. Sprouts should be tender and browned.
- Remove from oven and drizzle with lemon juice.
- Refrigerate leftovers within 2 hours.
Notes
- Try adding other seasonings with the lemon juice such as red pepper flakes or parmesan cheese.
You might also like...
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Chicken Soup with Tortilla
Chicken Soup with Tortilla
Delicious one-pot meal packed with flavor and ready in under an hour. Enjoy as a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Tasty Hamburger Skillet
Tasty Hamburger Skillet
Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Mushroom Bulgur Pilaf
Mushroom Bulgur Pilaf
A hearty side dish with whole grains, veggies and flavored with a savory broth. Add a protein to make it a satisfying main dish.
Prepare:
10 minutes
Cook:
30 to 40 minutes
Makes:
4 Cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Roasted Cauliflower
Roasted Cauliflower
Garlic and onion flavor this roasted cauliflower topped with tangy cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 cups

Comments
If you don't like brussel sprouts, this recipe will change your mind. It is delicious! I substituted lemon pepper (1/2 teaspoon) for the salt and pepper called for and left out the lemon juice (I didn't have a lemon).