Roasted Brussels Sprouts with Lemon and Garlic

updated Oct 30, 2019
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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

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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

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.

Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

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

  1. 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.

  2. 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.

  3. 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.