In Episode 5, I’m making one of my favorite “tastes-fancier-than-it-is” vegetables, a lemon and garlic roasted brussels sprouts dish. Brussels sprouts get a bad rap, don’t you think? I can’t say I was much of a fan of them either—until I stumbled upon this particular recipe a few years ago. So often recipes try to drown the natural, cabbage-y brussels flavor with stronger elements—bacon, cheese, sugar, for example—but instead, this recipe creates just a little sweetness through the natural roasting process and then the jolt of lemon just perks and brightens up the whole dish, I think. What I love most about this brussels sprouts recipe is that it works well cold or hot, making it perfect for potlucks and dinner parties.
Lemon and Garlic Roasted Brussels Sprouts
About 2 lbs Brussels Sprouts, washed and halved (make sure to leave a little bit of the stem intact so the sprout holds together)
1 tablespoon Olive Oil, divided
3 cloves of garlic, chopped thin
Fresh juice of one lemon
Kosher Salt and pepper
Preheat oven to 425 degrees. Place the Brussels in a large bowl. Add half the olive oil (about a teaspoon and a half; eyeball it) and season with a bit of kosher salt and pepper. Transfer to a baking dish and pop in the oven to roast for 20-25 minutes or until nicely browned, making sure to toss the Brussels a few times for even cooking. When the Brussels are done cooking, begin heating the remaining oil over medium low heat. Sauté the garlic until the edges just begin to brown, then remove from heat and quickly add in the lemon juice. Pour mixture over Brussels and stir well. That’s it!
Photo: Lauren Hunter