- 1 large container brussels sprouts
- 2 teaspoons olive or grapeseed oil
- 1 teaspoon kosher or sea salt
- Zest of one lemon
Sometimes the simplest of recipes are the best! This week’s featured ingredient in Food Network’s Fall Fest is the brussels sprout and I know just how to serve up this amazing vegetable.
Roasting vegetables can be the answer a parent or spouse needs to not only encourage your family members to eat their vegetables, but to convert them into fans of all things healthy! Roasting vegetables not only unlocks their caramelized goodness, but helps to retain nutrients that would otherwise be lost if boiled or overcooked.
Preheat your oven to 400 degrees.
Rinse and dry your brussels sprouts well. Cut off the ends and then slice them in half the long way.
Remove the outer layer or any loose leaves. Place the brussels sprouts cut side down in the bottom of a broiler pan and drizzle with olive oil.
Sprinkle with 1/2 teaspoon kosher salt. (I like using my black pan because it browns the vegetables nicely).
Bake for 10 minutes and then turn each brussels sprout over.
Drizzle the additional teaspoon of oil and sprinkle with a bit more salt.
Five minutes more, remove from oven and zest with a lemon and you’re ready for a real treat!
Be sure to check out all of these amazing brussels sprout recipes from other featured bloggers:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes