Eating seasonal vegetables helps you get the most nutritional bang for your buck. Brussels sprouts are wildly popular right now and are easy to prepare.
Roasting Brussels sprouts helps bring out their natural sweet and nutty flavors. The recipe we used calls for a drizzle of lemon juice. I’ve also seen recipes with maple syrup, or a balsamic vinegar reduction drizzled over the cooked sprouts, but this recipe is perfect for folks avoiding sugar.
We used this printable recipe from Oregon State University Extension’s Food Hero program.
Note: the recipe calls for 1 pound, 8 ounces of sprouts, or 1.5 pounds. The small mesh bags in the vegetable section are usually 1 pound, but in the store’s refrigerated section we found a 1.5 pound bag of Brussels sprouts that were washed and ready to cook! We trimmed the ends a little and cut larger ones in half.
Roasted Brussels Sprouts
1 pound, 8 ounces Brussels sprouts, trimmed and ready to use
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoon lemon juice
Preheat the oven to 400 degrees F. Cut large Brussels sprouts in half from top to bottom, leave smaller ones whole. Trim off base from each sprout.
Place Brussels sprouts in a large mixing bowl. Add oil and stir to coat.
Add salt and pepper and stir until well coated with seasonings.
Spray a sheet pan with non-stick cooking spray or line with parchment paper. Place vegetables in a single layer on the prepared sheet pan. Be careful not to overcrowd the pan.
Roast in a preheated oven for 20-30 minutes, stirring halfway through the cooking time.
The Brussels sprouts should be caramelized to a medium brown.
Remove from the oven and drizzle with lemon juice.
Stir to distribute lemon juice evenly.
Makes about 12 half-cup portions.
How do you incorporate seasonal produce in your meal plans? We’d love to hear from you. Share on social media!