I used to despise brussels sprouts for most of my life; then, brussels sprouts became a trendy vegetable. They came out of their retro hiding place and became the center of attention in the vegetable world. Now, many restaurants serve brussels sprouts as side dishes and appetizers in all kinds of delicious ways. My husband’s aunt made a casserole for Thanksgiving years ago that was called “Brussels Sprout Casserole for People Who Don’t Like Brussels Sprouts.” I was skeptical to say the least, but I trusted her by believing she would not lead me astray. By golly! It was actually good!
My husband was very happy about my brussels sprouts conversion because now I was open to making them at home. He has actually always liked them. Through some experimentation, I learned that I liked brussels sprouts the best simply roasted in the oven with a little olive oil, salt and pepper. sometimes I add a drizzle of balsamic vinegar for added flavor. When roasted in the oven, the outer leaves of the sprouts turn a bit crispy and bring out a nutty flavor. The following recipe is not far from this straight-up roasting of the brussels sprouts I just described, but it has one ingredient change. These brussels sprouts pair well with chicken, beef or fish.
Ingredients
1 bag brussels sprouts, stems removed and cut in half
Lemon-infused olive oil
Salt and pepper to taste
Instructions
Preheat the oven to 450 degrees. Place the brussels sprouts on a baking sheet. Generously drizzle the lemon-infused olive oil all over the brussels sprouts. Salt and pepper to taste.
Toss to coat the brussels sprouts. Add more oil and seasoning if desired. Roast in the oven for about 20-25 minutes until the leaves of the brussels sprouts begin to char.
That’s it! The lemon-infused olive oil makes a huge difference. It’s a game-changer for sure! You will never look at brussels sprouts the same way again after this one simple change of ingredients.
3 thoughts to “Lemony Brussels Sprouts”