A staple on the holiday table, roasted brussels sprouts flavored simply with bright lemon zest, spicy garlic and rich olive oil.
Roasted brussels sprouts with lemon zest and garlic 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 vegetable. Roasted brussels sprouts are fantastic served alongside braised osso buco and parmesan polenta.
My Secret Ingredient for the Best Roasted Brussels Sprouts...Lemon Zest!
I am so infatuated with lemon zest and try and add it to anything I can think of. Lemon zest just bursts with freshness against the earthy baby cabbages and explodes once the brussels have been roasted.
I also add lemon zest to all sorts of recipes, including my spring pizza and on top of herb and citrus roasted salmon and even baked goods such as in my fruit rose tart.
How to Zest a Lemon or Any Other Citrus
Here's a quick video on how to zest a lemon or any other citrus. Then you can use it for vinaigrettes and tossed with these roasted brussels sprouts with garlic.
Simple Ingredients is all you Need for Roasted Brussels Sprouts
A healthy glug of good olive oil, flaky sea salt, freshly grated garlic and cracked pepper 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 satisfying about a simple and good roasting that always comes out perfect.
A Few Tips on Making Garlic Roasted Brussels Sprouts with Lemon
- When trimming brussels sprouts, leave the smaller ones whole so they cook evenly with the larger sprouts.
- Cut large brussels sprouts in half or even quarters if they are very big.
- Lay on a single layer on a baking sheet so the brussels sprouts can caramelize.
- I like to use my zester aka microplane to grate garlic instead of chopping it.
Roasted Brussels Sprouts with Lemon Zest
LittleFerraroKitchen.com
Ingredients
- 1 pound brussels sprouts
- Zest of 1 lemon + more for garnish
- 2 cloves of garlic finely chopped or grated
- 3 tablespoon olive oil + more for finishing
- ¼ teaspoon kosher or sea salt + more for finishing
- ⅛ teaspoon black pepper
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Trim the bottom root end off of each brussels sprouts and cut in half. Discard any outer leaves that fall off or look wilted.
- On a baking sheet, add the cut brussels 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 and arrange in a single layer.
- Roast in oven at 400 degrees for 30-35 minutes, until some of the outter leaves are crisp and brussels sprouts have softened but still hold their shape.
- Once done, arrange brussels sprouts on a platter and garnish with an extra drizzle of olive oil, sea salt and lemon zest.
Notes
- When trimming brussels sprouts, leave the smaller ones whole so they cook evenly with the larger sprouts.
- Cut large brussels sprouts in half or even quarters if they are very big.
- Lay on a single layer on a baking sheet so the brussels sprouts can caramelize.
- I like to use my zester aka microplane to grate garlic instead of chopping it.
BrightLemonyKitchen says
We are already planning who will do what for the holidays. Since I am in charge of Veggies I will be bringing this wonderful Roasted Brussels Sprouts with Lemon Zest dish. Probably the https://littleferrarokitchen.com/creme-fraiche-mashed-potatoes-with-roasted-garlic/ also.
Mike says
This is great. I grew up with Boiled Brussels , never again and from now on Lemon zest on Everything.