Brussels Sprouts have made a HUGE comeback and I love it! This spin on the normally bitter-tasting veggie is refreshing and healthy, a very welcome change to all of the comfort food out there this time of year. I served it alongside our Roasted Butternut Squash Risotto from this past weekend and it was delish!
Ingredients
Ingredients
2 lb brussels sprouts
1-2 TBSP olive oil
kosher salt and freshly ground black pepper
1-2 lemons
1-2 TBSP olive oil
kosher salt and freshly ground black pepper
1-2 lemons
Preparation Instructions
Preheat oven to 450 degrees.
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 toss to make sure they are evenly 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. Taste and adjust seasonings if needed. Serve immediately.
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