Roasted Brussels Sprouts With Lemon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Woman's Day magazine For a simple side that’s packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving. Ingredients:
1 tablespoon olive oil |
2 teaspoons garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3 (10 ounce) containers brussels sprouts, trimmed and halved |
1 teaspoon lemon zest, freshly grated |
1 teaspoon lemon juice |
Directions:
1. Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
2. Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
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