I know, I know. So many are against brussel sprouts. But it’s probably because when you had them they were cooked to mush and had no flavor right? If you like cabbage there isn’t much excuse why you don’t like brussel sprouts. They are very similar in flavor. Just think of them as mini-cabbages.
Adding more vegetables to our diets can be a hard thing to swallow. It is vital to our health that we consume at least 3 servings of vegetables a day. It’s easy to do when remembering that the simpler the cooking the better the flavor. Roasting vegetables at high temperatures and shortened cooking time causes some of the natural sugars to caramelize giving roasted vegetables a little sweeter taste.
- 1 tbsp olive oil
- 2 tsp garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 3 (10 oz.) pkgs. Brussels sprouts, halved
- 1 tsp lemon juice
- 1 tsp lemon zest
- Allow the oven to preheat to 500 degrees.
- Line a baking sheet with foil and spray the foil well with a non stick cooking spray.
- In a large bowl, whisk together the oil, garlic, salt and pepper.
- Gently stir in the Brussels sprouts until well coated.
- Spread the coated Brussels sprouts out evenly on the prepared baking sheet.
- Roast for 15 minutes or until crisp tender.
- Remove from the oven and place in a serving bowl.
- Add the lemon juice and zest and toss to coat well.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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