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...
Salsa Macha
Salsa Macha
You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Prepare:
5 minutes
Makes:
2 cups
Wild Rice with Salmon Stew
Wild Rice with Salmon Stew
Filling and flavorful meal combining fish, vegetables and whole grains with herbs and lemon.
Prepare:
20 minutes
Cook:
30 to 40 minutes
Makes:
8 Servings
Master Mix
Master Mix
Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
Prepare:
10 minutes
Makes:
10 cups
Quick Brown Bread
Quick Brown Bread
Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.
Prepare:
10 minutes
Cook:
50 minutes
Makes:
16 slices
Three Sisters Soup
Three Sisters Soup
Warm and comforting easy-to-make soup with squash, beans and a savory broth.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 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).