Sunday, November 1, 2015

Roasted Brussels Sprouts

For another Halloween sidedish, I roasted some Brussels sprouts. And they were a hit! More than three people asked me for the recipe. I think my husband is right: more people would eat vegetables if they ate them at my table. As I told one friend - it's all about high temperature, low time. The longer Brussels cook, the more bitter and sulphury they become.


  • Brussels sprouts (enough that lay in a single layer in your baking dish)
  • olive oil
  • minced garlic
  • freshly ground sea salt
  • freshly ground pepper
  • freshly squeezed lemon juice

Preheat the oven to 400 degrees F. Place the Brussels sprouts in a mixing bowl. You can slice the larger ones in half, but you can leave the little ones whole. Drizzle them with enough olive oil to coat them and make them glisten. Toss them with minced garlic. Season with salt and pepper.

Roast for 10 minutes. Move the sprouts around in the pan. Roast for another 10 minutes. When cooked and slightly browned, season with more salt and pepper and drizzle with more oil and lemon juice. Serve hot or at room temperature.

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