Crispy Roasted Brussels Sprouts
Looking for a fun and easy side dish to serve up at your next dinner party? Look no further than these Crispy Lemon Roasted Brussels Sprouts! They’re simple to make and so delicious that everyone is sure to love them.
Servings: 6 people
Ingredients
- 2 pounds Brussels Sprouts
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1-2 lemons
- more salt and pepper as needed
Instructions
- Preheat oven to 450 degrees F.
- Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
- Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.
- Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.
Notes
Prep ahead instructions: You can trim and prep Brussels sprouts a day or two in advance to make Thanksgiving day easier. Make sure you pat them dry, and store them in an airtight container.
If you're short on oven space, you can roast these morning of and leave them on a baking sheet. When it's almost time for dinner, pop them back into the 350 degree oven to re-crisp them and then serve with lemon.
Nutrition
Calories: 153kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 426mg | Potassium: 616mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 138mg | Calcium: 70mg | Iron: 2mg