Simple Roasted Brussels Sprouts

Simple Roasted Brussels Sprouts

Roasting vegetables such as Brussels sprouts, broccoli and cauliflower is one of the easiest ways to get a side dish on the table. Add a spice blend, lemon juice or nutritional yeast for even more flavor. Serve with Smashed Rosemary Potatoes and Citrus Salmon.

Serves 4

Preheat the oven to 400°F. Slice the ends off of 2 lbs Brussels sprouts, then slice them lengthwise in half. Extra large Brussels sprouts can be quartered. In a large bowl, mix Brussels sprouts with 2 Tb olive oil, the juice of 1 lemon, ¼ tsp salt and freshly ground black pepper. Spread out Brussels sprouts on a lined sheet pan. Roast for 20-25 minutes, shaking the pan halfway. The Brussels sprouts should appear slightly browned and feel tender when pierced with a fork. 

Pro tip: when slicing off the ends of the Brussels sprouts, include any leaves that fall off because they get extra crispy in the oven.