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Roasted Brussels Sprouts with Lemon
The quest for a new simple Brussels sprout recipe to shake up the routine, to add life to a holiday table, to modernize a staid Thanksgiving menu is never ending. Which is fine! More than fine! It’s kind of great, because we get to keep cooking Brussels sprouts!
Easy Brussels Sprouts
Truly the favorite Brussels sprouts recipes in our house, and for any gathering I have hosted, are the most straightforward. I like to play around with fun takes on brussels for sure – this Brussels Sprouts Three Ways is one of my opuses. But I don’t make it often – it’s a little show offy, and a little labor intensive. And usually when I am thinking Brussels (and I bet when you are, too), you want something a little more straightforward.
2-Ingredient Roasted Brussels Sprouts
But not boring. We can’t ever have boring. This is just a simple take on roasted Brussels sprouts with one little twist: lemon. The lemon is a deceptively simply ingredient, though. It adds flavor during cooking, and after cooking. And you don’t even have to juice or zest it, just give the little wedges a squeeze. So, not counting oil, salt and pepper (which just don’t get counted, ever) you have a beautiful two ingredient Brussels sprout dish.
Roasted Lemon Brussels Sprouts: Two ingredients and 5 minutes of prep time gets you to a layered, interesting Brussels sprouts side, perfect for any cold weather meal or holiday.
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Roasting Lemons
You just add small lemon wedges to the baking sheet with the brussels, and give everything a toss with olive oil, salt and pepper. Simple. Roast away. Then, carefully pick up some of the lemon wedges, about half, and give them a squeeze over the Brussels sprouts. The fact that the lemon roasted with the Brussels means that they juices concentrate and get sweeter as the citrus caramelizes, and the lemony flavor is more rounded and smooth, rather than ust sharp and acidic.
Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed: they will add color and flavor to the Brussels sprouts, and diners can squeeze bit more juice out if they like.
What to Serve with Roasted Brussels Sprouts:
- Creamy Garlic Parmesan Chicken and Potatoes
- Spinach and Feta Stuffed Chicken Thighs
- Roasted Cod with Lemon Yogurt Sauce
- Polenta with Sauteed Mushrooms
- Pan Fried Pork Chops
Other Brussels Sprouts Recipes:
- Brussels Sprouts, Pecorino and Apple Salad
- 4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts
- Balsamic Glazed Shredded Brussels Sprouts with Bacon
- Kung Pao Brussels Sprouts
- Chili Crunch Brussels Sprouts
Also see How to Cook Brussels Sprouts!
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Roasted Lemon Brussels Sprouts
Ingredients
- 2 lemons
- 2 pound Brussels sprouts , trimmed and halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick pray; you may want to line it with parchment paper or foil first.
- Cut each lemon in half crosswise, then cut each half into 6 little wedges (or 4 or 8; it doesn’t matter so much). Place the Brussels sprouts on the baking sheet, drizzle over the olive oil, sprinkle with salt and pepper, and add the lemon wedges. Use you hands or a spoon to toss to combine so that everything is well coated with the oil. Spread the Brussels sprouts and lemon out on the baking sheet in a single layer.
- Roast for 30 to 35 minutes until the Brussels sprouts are fairly tender and browned in spots. Toss halfway through and spread back out on the baking sheet if you happen to think of it.
- Carefully pick up some of the lemon wedges, about half, and give them a squeeze over the Brussels sprouts. Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed: they will add color and flavor to the Brussels sprouts, and diners can squeeze bit more juice out if they like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
