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Brussels sprouts… how do you feel about Brussels sprouts? While you think about that…
Guys, Thanksgiving is a week away! That means it’s time for the final piece in this year’s Thanksgiving series! Roasted Brussels Sprouts with Lemon Sauce is a delicious side dish. They pair well with a hefty holiday spread just as well as part of a veggie/grain bowl. Additionally, I’ll share the sure fire way to get perfectly crispy, roasted Brussels sprouts every time!
But first…
Have you ever had one of those days that just seems to drag on for-ev-er? And it always seems to fall on a day when there is a crap ton to do… that was my day today. So, excuse me while I take a step outside and scream.
AAAAAARGHHHHHH!!!!!
Huh. That actually worked… I know I can’t be the only one with a to-do list that, despite 17+ hr days, only gets longer. Right?
Just keep swimming, just keep swimming!
In all the chaos, I’m choosing to focus on the fact that my favorite holiday is next week!
I love making a huge spread! Mac and cheese, cranberries, stuffing, mashed potatoes, a roasted veg or two, a deconstructed green bean casserole, peas, sweet potatoes, a chocolate dessert, and a pumpkin dessert. Omg, I’m drooling just thinking about it… Then I pack about 1/4 of it up and take it to my family’s dinner. Saving the rest for a couple weeks of leftovers!
This year, I’ll be serving up these Roasted Brussels Sprouts with a light Lemon Sauce as one of my veggies. I hear a lot of people say they don’t like Brussels sprouts. But a) I’ve never had that problem and b) the only veggie I’ve never liked is hominy. There’s a full-on traumatic story from my childhood but I’ll spare you the details for now.
Love em or Hate em?
My Brussels Sprouts have been gobbled up by even picky eaters. And I think I’ve figured out why. When people talk about why they don’t like Brussels sprouts, it comes down to one or two things: slimy texture or the strong flavor.
Roasting the sprouts combats the slimy texture, creating a crispy yet tender bite. It is also part of my trick to creating tasty Brussels sprouts every time. Adding on the Lemon Sauce is just icing on the cake!
The acid from the lemon cuts through the strong flavor of the Brussels sprouts while the honey enhances the natural sweetness that comes from the roasting process.
Best Brussels Sprouts Every Time
Okay so let’s talk about the process of roasting the best Brussels sprouts every time. Here’s what you need:
- An oven
- A large rimmed baking sheet lined with foil
- Olive oil and your choice of seasonings
Preheat your oven to 450°F. The high temperature is essential! The clean, trim, and cut your sprouts. If you’ve got smaller sprouts, cut them in half. For larger ones, quarter them. Throw them in a large bowl with the olive oil and toss to coat, add your seasonings. I love lots of cracked black pepper and some garlic powder. NO SALT YET! Salt makes veggies release their liquid, which will produce steam and will not yield crispy Brussels.
Spread the sprouts out in a single layer on your baking sheet and roast for a total of 15 minutes. I like to shake my pan/flip the sprouts at 5-8 minute intervals to ensure even browning. Remove from oven and season with salt to taste.
*For this recipe: The lemon sauce is meant to be a finishing sauce. It is not meant to drown the sprouts! Drowning them in the sauce would result in soggy sprouts. And that’s what we’re trying to avoid here! If you’re serving these for a crowd, consider making extra sauce and serving it on the side for people to drizzle on their own sprouts. (wink wink: This way if they drown ’em, it’s their fault they get soggy and not yours!)
Jazz ’em Up
Here are a few extras I like to add to my everyday Brussels:
- Crushed red pepper flake (pre-roast) #SpiceItUp
- Chopped roasted, unsalted cashews.
- Balsamic glaze or a drizzle of honey.
- Just Mayo- Sriracha or Chipotle- for dipping.
- Chopped fresh herbs, like mint, dill, chives, or thyme after they’ve roasted. Or rosemary, which should be added pre-roast.
- Lemon juice/zest.
Ingredients
- 1 1/2 lb- Brussels Sprouts, cleaned, trimmed and quartered
- 1/4 cup Olive Oil
- Black Pepper to Taste
- 2 tsp Garlic Powder
For the Sauce:
- 2 TBSP Honey (or swap for agave to keep this recipe vegan)
- 1/2 a lemon, zested and juiced
- Salt to taste
- 1/2 cup roasted unsalted cashews, chopped (optional)
Instructions
- Preheat your oven to 450°F and line a large rimmed baking sheet with parchment paper.
- Toss the Brussels Sprouts with olive oil, black pepper, and garlic powder.
- Spread the Brussels Sprouts out in a single layer on the baking sheet and bake for 15 minutes. Stir/shake pan after 10 minutes.
- Meanwhile, mix together honey and lemon juice.
- When the Brussels Sprouts are crispy, remove from oven and drizzle with the lemon/honey mixture. Garnish with salt, lemon extract, and extra pepper and cashews if desired.
