Lemon garlic roasted Brussels sprouts

Lemon garlic roasted Brussels sprouts is a delicious and healthy dish that can be enjoyed as a side dish or a light main course. This recipe combines the nutty and earthy flavors of Brussels sprouts with the zesty tang of lemon and the pungent aroma of garlic, resulting in a dish that is packed with flavor and nutrition.

Brussels sprouts are an excellent source of fiber, vitamins C and K, and minerals like potassium and calcium. They are also rich in antioxidants, which help protect against oxidative damage and chronic diseases. Lemon juice is a great source of vitamin C, which boosts the immune system and supports skin health, while garlic contains sulfur compounds that have antimicrobial and anti-inflammatory properties.

To make this dish, you will need fresh Brussels sprouts, olive oil, garlic, lemon juice, salt, and black pepper. The sprouts should be firm and bright green, with no yellow or brown spots. You can also add other herbs and spices to customize the flavor to your liking, such as thyme, rosemary, or paprika.

Lemon garlic roasted Brussels sprouts

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Recipe by admin

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This lemon garlic roasted Brussels sprouts recipe is a healthy and flavorful side dish that is easy to make and perfect for any occasion. The Brussels sprouts are roasted with garlic and lemon juice, resulting in a dish that is packed with flavor and nutrition.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, combine the Brussels sprouts, garlic, olive oil, lemon juice, salt, and black pepper. Toss to coat evenly.
• Arrange the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
• Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes, or until they are tender and lightly browned, stirring once halfway through.
• Serve the lemon garlic roasted Brussels sprouts hot, garnished with lemon wedges and fresh herbs if desired.

Notes

• Make sure to trim the ends of the Brussels sprouts and remove any yellow or brown leaves before halving them.
• For a milder garlic flavor, use roasted garlic instead of fresh minced garlic.
• You can also add other vegetables to the roasting pan, such as carrots, potatoes, or sweet potatoes, for a more substantial meal.
• Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.