Roasting brussel sprouts turns them from a bitter despised vegetable into a delicious carmelized vegetable. They are sweet with some crunchy leaves.
2 C sliced brussel sprouts
3 T olive oil
Salt and pepper.
Fresh squeezed lemon juice and 1 t lemon zest(optional)
Preheat oven 400º F. Foil cover baking sheet. Serves 4
Rinse and dry brussel sprouts. Cut off the tip end and remove outer layer of leaves. Slice in half and place on baking sheet. Pour olive oil over them and toss until all sides are coated in oil.*
Sprinkle with salt and pepper and place in oven. Roast 8-10 minutes then toss and roast another 8-10 minutes on other side until outer surfaces are carmelized. Remove, add lemon juice and zest. Toss and serve.
*This step could be done in a bowl.
Lemon adds brightness to the dish.
Brussel sprouts have become the favorite vegetable of out family and our guests. We enjoy them year round. In the warm months when we have the grill going, this is an easy to grill vegetable.