Lemon and Garlic Roasted Brussels Sprouts
Brussels sprouts are awesome – especially roasted and the outer leaves get nice and crispy. Speaking of which, have you ever had brussels sprouts chips? Similar to kale chips but with using the leaves of the spouts. Delish!
Anyway, Brussels sprouts are back at the farmers market, yay! Aren’t they beautiful?
Preheat the oven to 375 degrees. Slice the smaller Brussels sprouts in half and quarter the large ones so they all cook in a similar time. Mince the garlic and zest and juice the lemon. Combine everything in a bowl and add in a glug or two of olive oil, a couple of pinches of salt, and a pinch of pepper.
Mix everything up so that the Brussels sprouts are evenly coated in all that good stuff. Spread out on a baking sheet (I line mine with a silicone mat for easy clean up) and roast away for about 35 – 40 minutes until the outer leaves are browned and crispy and the insides are tender.
Serve as a side or with rice, pasta, or polenta for a main meal. Enjoy!