Skip to main content

Roasted Brussels Sprouts

Sweet, nutty and smokey with a dash of tangy lemon.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Platter of tender brussels sprout halves.
Prep time: 5 minutes
Cook time: 20 minutes
Makes: 6 Cups
Nutrition Facts: View label

Ingredients

1 ¼ pounds Brussels sprouts
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon lemon juice

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Rinse and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom Leave small Brussels sprouts whole.
  4. In a large bowl, toss Brussels sprouts with the oil, salt and pepper.
  5. 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.
  6. Roast for 20 to 30 minutes, stirring once after 10 to 15 minutes.  Sprouts should be tender and browned.
  7. Remove from oven and drizzle with lemon juice.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Try adding other seasonings with the lemon juice such as red pepper flakes or parmesan cheese.

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).  

You might also like...

Recipes A to Z (without photos)

Super Sundae
Glass cup with layers of yogurt, peach, blueberries and granola.

Super Sundae

Creamy yogurt topped with sweet fruit and crunchy granola. Perfect any time of day!
Prepare:
10 minutes
Makes:
2 cups
Rice Bowl Breakfast with Fruit and Nuts
Rice and fruit topped with chopped nuts.

Rice Bowl Breakfast with Fruit and Nuts

A great breakfast idea with filling grains, crunchy nuts and your favorite fruit.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
2 cups
Stovetop Steel Cut Oats
Bowl of soft textured oats served with raspberries.

Stovetop Steel Cut Oats

Steel-cut oats have a chewier, nuttier flavor than rolled oats.
Prepare:
5 minutes
Cook:
20 to 25 minutes
Makes:
3 cups
Mashed Parsnips and Potatoes
Bowl of seasoned and mashed parsnip and potato.

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Peanut Butter Cereal Bars
Platter of oat and peanut butter squares with raisins.

Peanut Butter Cereal Bars

Whole grain oats, peanut butter and dried fruit make a crispy, chewy treat that is great for when you are on-the-go.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 bars (2x2-inch)
Pozole with Chicken
Large bowl of pozole soup sprinkled with cilantro.

Pozole with Chicken

Flavorful stew made with hominy, red chile sauce and shredded chicken.
Prepare:
15 to 20 minutes
Cook:
25 minutes
Makes:
6 cups