Aren’t Brussels sprouts adorable? They are perfect little miniature cabbage heads. And they’re extra cool looking when you buy them on the stalk (something I’ve never had the bravery or the patience to do). Unfortunately, they also top most people’s list of hated vegetables. I’m here to help you change that.
This is the easiest side dish ever. Seriously. It’s perfect for Thanksgiving, or any other warm comforting fall meal. Last night I made Jamie Oliver’s crunchy garlic chicken (stop everything and make this recipe right away, it is so so good), and this seemed like the perfect side dish. It’s crunchy and tender, browned and crispy on the edges, and singing with lemony freshness. Sure, it’s still Brussels sprouts, which means they are a teeny bit stinky, but I could seriously eat these like chips. So good.
Brussels sprouts hold a particularly noble place in the vegetable world. One of the best cruciferous vegetables, health-wise, they have been shown to have a detoxifying effect on cancer-causing chemicals in the body. They are loaded with antioxidants, anti-inflammatories, and vitamins such as C and K. Give them a fair shake.
Try not to overcook them, or that stinkiness I mentioned will only get worse. You just want them to get beautifully browned, but still maintain some crunch.
Lemony Roasted Brussels Sprouts (serves 3 as a side)
- 1 tbsp extra virgin olive oil, divided
- 3 cups small Brussels sprouts, trimmed and halved
- 2 tbsp lemon juice (juice of one lemon)
1. Preheat oven to 425. Drizzle half the olive oil into a baking dish, and arrange the sprouts cut-side down in the dish. Drizzle with remaining olive oil over the Brussels sprouts, followed by lemon juice and a pinch of salt.
2. Roast for about 20-25 minutes, taking the dish out halfway through to flip the Brussels sprouts over and brown the other side. They are done when they are browned and crispy on the edges, and starting to get tender. Serve hot.