Serves 6
66 cal · 40 min
Roasted Brussels Sprouts
Recipe GLPRd9abe10d27dfdc
Tender and caramelized Brussels sprouts roasted until golden brown and crispy at the edges, finished with a bright splash of fresh lemon juice. A simple, wholesome side dish that brings out the natural sweetness of the vegetables.
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Ingredients
6 cups Brussels sprouts
1 tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon fresh lemon juice
Directions
Preheat your oven to 400 degrees Fahrenheit.
Rinse the Brussels sprouts under cool running water and pat them dry with a clean kitchen towel. Trim the stem end of each sprout and remove any yellowed or damaged outer leaves.
Examine each Brussels sprout and cut larger ones in half lengthwise (from top to stem end), keeping smaller ones whole. This ensures even cooking across the batch.
Transfer the Brussels sprouts to a large bowl. Drizzle with the vegetable oil, then sprinkle with salt and black pepper. Toss gently until all sprouts are evenly coated.
Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the Brussels sprouts in a single layer on the sheet, cut-side down.
Place the baking sheet in the preheated oven. Roast for 10 to 15 minutes, then stir the sprouts to promote even browning. Return to the oven and continue roasting for another 10 to 15 minutes.
The Brussels sprouts are done when they are tender when pierced with a fork and have golden-brown to dark caramelized edges. Total roasting time is typically 20 to 30 minutes.
Remove the baking sheet from the oven and let the sprouts cool for 1 to 2 minutes. Drizzle the lemon juice evenly over the roasted Brussels sprouts and serve immediately.
