One of my favorite ways to eat Brussel sprouts is by roasting them with lemon and rosemary. This dish is light, fresh, and perfect as a side or main course. It’s great for any time of year!
While brussels sprouts are typically a winter vegetable, once you understand the health benefits and try making them a few different ways, you might find yourself craving them all year long!
In particular, Brussel sprouts are an easy way to get your daily dose of Vitamin C. One cup contains about 76% of your recommended intake! They’re also a cancer fighting food, and offer anti-inflammatory properties.
Even better? They’re super low calorie!
|Prep Time: 5 mins|
|Cook Time: 35 mins|
|Total Time: 40 mins|
- 3 pounds of Brussels sprouts, well washed and with any blemished outer leaves removed and the stem cut off. You can also cut them in half, if you prefer.
- One lemon, zested and juiced
- 2 sprigs of fresh rosemary, leaves peeled away from the stem
- Olive oil (about 2 to 3 tablespoons)
- Preheat oven to 400°F, with rack placed in the middle of the oven
- In a large mixing bowl, add olive oil, lemon juice and zest, and rosemary, and whisk to combine. Set aside.
- If you haven’t already, prep the sprouts by washing, peeling away any blemished outer leaves, and cutting the end stem off. You can roast them whole or cut them in half, depending on your preference.
- Add the Brussel sprouts into the mixing bowl, and toss to coat with the lemon rosemary sauce.
- Spread the sprouts out in a baking dish or deep baking pan, and roast in the oven for about 30 to 35 minutes. Stir once to twice, removing once they’re golden brown and a bit crispy on the outside.