Sunday, February 10, 2013

Roasted Brussels Sprouts

Serve 4   Prep: 10 min       Cook: 40 min


  • 1 lb Brussels Sprouts
  • 2 medium shallots, peeled and sliced
  • 3 Tbsp olive oil
  • 1/2 tsp kosher salt 
  • 1/4 tsp freshly ground Black Peppers
  • 1 tsp fresh thyme
  • 1/2 lemon, zest
  • 1/2 lemon, juice of
  • 1 Tbsp butter or less


  1. Preheat oven to 425 F.
  2. Trim the base of Brussels Sprouts with a knife. Peel off the outer leaves and cut the sprouts in half.
  3. Toss Brussels sprouts, shallots with oil, salt, pepper, thyme, lemon zest on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 35 to 40 minutes.
  4. Stir the butter into the sprouts and then add lemon juice and toss. Serve hot.

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