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...
Stovetop Buckwheat
Stovetop Buckwheat
This nutrient-rich grain has an earthy and slightly nutty with a chewy texture.
Prepare:
5 minutes
Cook:
15 to 20 minutes
Makes:
3 cups
Prepare:
30 minutes
Makes:
6 cups
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Yogurt Fruit Dip
Yogurt Fruit Dip
Kid-approved, quick and easy dip with cinnamon, vanilla and a hint of brown sugar.
Prepare:
15 minutes
Makes:
1 cup
Roasted Tomatoes
Roasted Tomatoes
Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Apple Spice Baked Oatmeal
Apple Spice Baked Oatmeal
This make-ahead baked oatmeal breakfast recipe with fruit and whole grains is kid approved!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 Squares (2.5 inches x 2.5 inches)
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).