Lemon Roasted Brussels Sprouts

So I think I may have just begun a love affair with brussels sprouts.  I know, weird, but true. I can’t believe it has taken me this long to finally give them a try.  My first try at brussels sprouts was this recipe for Teriyaki Glazed Roasted Brussels Sprouts which is delicious!!  Truly amazing.  I think Lemon Roasted Brussels Sprouts would make the perfect vegetable for your Easter dinner.  I know asparagus is more traditional but these are so good!  I promise!

If you are a non believer when it comes to Brussels Sprouts I just have one thing to say to you – try it!  Seriously, they have a totally bad rap.  Undeserved in my book.  So they may look a little strange the way they grow and they may look like little baby cabbages but when they are prepared the right way they are yummy! I think they are totally cute. In fact I just bought some seeds so I can grow my own  this summer.

For today’s recipe  I cut them in half and then coated them in some olive oil, salt and sugar.

Then place them on a baking sheet and bake them for about 10 minutes and turn and then add in some lemon slices and roast for another 5 minutes or so until they are fork tender.  Time will vary depending on the size of your brussels sprouts.

After you remove them from the oven drizzle a mixture of lemon rind, butter and pepper over the roasted sprouts.
Sprinkle with some freshly grated Parmesan cheese.  Yum!!

I think Lemon Roasted Brussels Sprouts would be a perfect side dish for Easter dinner or brunch.

Recipe slightly adapted from Some the Wiser.

For some other delicious veggie recipes try these:

Teriyaki Glaze Brussels Sprouts –  Roasted Broccoli with Parmesan and Pine Nuts – Parmesan Roasted Asparagus

Print

5 from 1 vote

Lemon Roasted Brussels Sprouts

Servings 6 -8 servings

Author Leigh Anne Wilkes

Ingredients

• 2 lbs. brussels sprouts trimmed and cut in half
• 3 Tbsp olive oil
• 1 Tbsp sugar
• 1/2 tsp kosher salt
• 1 lemon cut into rounds
• 1 tsp butter melted
• 1 tsp freshly cracked pepper
• 1 tsp grated lemon rind
• freshly grated Parmesan cheese for garnish

Instructions

• Preheat oven to 400 degrees.
• In a bowl combine sprouts, olive oil, sugar and salt and toss to coat.
• Pour onto baking sheet and spread evenly.
• Roast for 10 minutes and then turn sprouts and add lemon slices.
• Roast for an additional 10 minutes or until sprouts are golden and tender.
• In a small bowl combine melted butter, pepper and lemon rind.
• Drizzle over roasted sprouts.
• Top with freshly grated Parmesan cheese to serve.

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Enjoy!

Leigh Anne

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