This is the dish I make every..single…year for Thanksgiving. Its classic and perfect. Sure, you can add bacon and cranberries and maple syrup (and I seriously need to try that), but with vegetarians at the dinner table every year, this is the go-to veggie.
My secret ingredient…lemon zest! I am so infatuated with lemon zest and try and add it to anything I can think of. The lemon zest just bursts with freshness against the earthy baby cabbages and pops out after the brussels have been roasted. Other simple ingredients of good olive oil, kosher salt, pepper and chopped garlic is all you need. After roasting, the brussels come out with a crispy skin and tender center. My favorite part is when the leaves fall off and I scoop them up like little burnt veggie chips. This is honestly one of my favorite vegetables and ways to eat them. There is something so luxurious about a simple and good roasting that always comes out perfect.
- 1 pound brussel sprouts
- 1 lemon, zested
- 2 cloves or garlic, chopped
- Olive oil for drizzling
- Salt and pepper to taste
- Trim the bottom root end off brussel sprouts and cut in half. Discard any outer leaves that fall off or look wilted.
- On a foil lined cookie sheet, add cut brussel sprouts, chopped garlic, salt, pepper and lemon zest. Drizzle with olive oil all over and toss with hands making sure everything is covered with oil.
- Roast in oven at 350 degrees for 40 minutes, tossing the brussel sprouts half way through.