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Lemony Roasted Brussels Sprouts: Your New Favorite Vegetable
There are a lot of things to love about Brussels sprouts–they’re a member of the oh-so-healthy cruciferous family, they look adorable on the stem (like teeny tiny cabbages!), and they’re delicious. To contrast with the heavy flavors of the Thanksgiving table, these Brussels sprouts are roasted and then tossed with a lemony vinaigrette. The roasting brings out a nice caramelization–the sprouts have a tender center and crispy outer leaves. Lemon juice and zest brighten things up and make for a light and nearly tangy compliment to your Thanksgiving meal.
Another perk of this recipe, is that it is simple to make. And simplicity on Thanksgiving day is precious. Do make sure you give the sprouts plenty of room on the baking sheet so that they are crisp and tender. If they’re too close together, they may be mushy.
Lemony Roasted Brussels Sprouts
for the sprouts
1 lb. Brussels sprouts, washed, trimmed and halved
1 tablespoon olive oil
1 teaspoon salt
for the dressing
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup olive oil
1/4 teaspoon salt (possibly more)
3 tablespoons grated pecorino romano or parmesan
Preheat the oven to 375 degrees. Arrange the sprouts on a large rimmed baking sheet and toss with a tablespoon of olive oil. Put the sprouts in the oven; rotate the pan and flip the sprouts after 25 minutes. Cook for 35-45 minutes* or until the edges of the sprouts are a dark golden brown and slightly crispy. Check to be sure the sprouts are tender and fully cooked in the center. Remove sprouts to a large serving bowl.
*Please note that that Brussels sprout sizes and oven temps vary, so keep a close eye after you flip the sprouts. You want the sprouts to be cooked through and slightly browned on the edges–but not burnt.
Meanwhile, combine the lemon zest and juice, and the salt. Slowly whisk in the olive oil until the mixture is thickened and emulsified. Toss the warm sprout with the dressing. Check the salt levels and adjust if necessary. Sprinkle on the cheese and serve.
Looking for more great Thanksgiving recipe ideas? Try these Family Kitchen favorites:
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11 Comments
[...] Lemony Roasted Brussels Sprouts [...]
getting ready to give thanks | brooklyn supper commented on Nov 13 10 at 2:46 pm[...] Lemony Roasted Brussels Sprouts [...]
A Classic Sweet and Spicy Pumpkin Pie from Scratch | The Family Kitchen commented on Nov 15 10 at 2:53 pm[...] Lemony Roasted Brussels Sprouts [...]
Roasted Brussels Sprouts with Bacon & Pomegranate | The Family Kitchen commented on Nov 15 10 at 9:51 pmJulieVR commented on Nov 10 10 at 9:42 pmOooh – these look fab! thanks for sharing!
Elizabeth commented on Nov 11 10 at 12:48 pm@Julie–Thanks for checking out the recipe. Those B sprouts you posted a while back were totally inspirational!
Becky commented on Nov 12 10 at 9:53 amI’ve added this to our Thanksgiving menu. Sounds great and something a little different.
Heather commented on Feb 04 11 at 8:40 pmI made this recipe–my husband took one bite of these and went running for the trash can. And he is a big fan of brussel sprouts.
brooklynsupper commented on Feb 04 11 at 9:07 pmHi Heather–I’m sorry to hear that! Perhaps something went wrong–you don’t give us to much to go on in terms of troubleshooting. We’ve made these tons of times and they are always fantastic.
tera commented on Mar 07 11 at 11:36 ami made these the other day, and while the dressing WAS in fact extremely delicious, the cooking time of 45 minutes was waaaaaaaaaay too long. they were still edible, but i used a timer and everything to the t, and they came out burnt. just thought you should know!
Elizabeth commented on Mar 08 11 at 9:30 amHi Tera, Thanks for the constructive feedback. Brussels sprouts and ovens can really vary, so I’ll adjust the instructions to reflect that. I really appreciate your comment. Glad you liked the dressing!
Avivah commented on Jul 12 11 at 2:24 pmMy finance isn’t too fond of brussel sprouts and he LOVED it! -Thanks! I will be making this often!
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