Roasted Brussels Sprouts with Lemon and Garlic
Take your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable by adding two ingredients you probably already have around: lemon and garlic.
Serves4
Prep5 minutes
Cook25 minutes to 30 minutes
To take your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable, add two ingredients you probably already have around: lemon and garlic. Because Brussels sprouts are earthy, they seek some fresh brightness to lighten things up. Lemon is a natural choice, but raw lemon can bring more acid and pucker than sweetness. By roasting a halved lemon with the Brussels sprouts, its juices mellow and smooth.
Squeeze the halves over the crispy Brussels sprouts; the lemon flavor is still fresh, just without the pucker. Similarly, by roasting whole garlic cloves with the Brussels sprouts, they caramelize and serve as surprise jewels throughout your finished dish. So that the garlic doesn’t burn, roast them with their peels still on, which serve as protective armor against the oven’s high heat.
Roasted Brussels Sprouts with Lemon and Garlic
Take your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable by adding two ingredients you probably already have around: lemon and garlic.
Prep time 5 minutes
Cook time 25 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
Brussels sprouts
- 1
medium lemon
- 4 cloves
unpeeled garlic
- 3 tablespoons
olive oil
- 1/2 teaspoon
kosher salt
Freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Halve 1 lemon, and smash 4 unpeeled garlic cloves.
Place the Brussels sprouts and garlic on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down, then add lemon halves cut-side down.
Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Peel the garlic, squeeze the lemon over the Brussels sprouts, and toss.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 5 days.