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To make this tasty dish, you need some key ingredients. Here’s what I use: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons high-quality olive oil - 4 cloves garlic, finely minced - Zest and juice of 1 medium-sized lemon - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and freshly ground black pepper to taste These ingredients create a bright and zesty flavor profile. The Brussels sprouts get crispy on the outside while staying tender inside. If you want to take your dish up a notch, consider adding these optional ingredients: - 1/4 teaspoon red pepper flakes (for a kick) - 2 tablespoons freshly grated Parmesan cheese (for garnish) - 2 tablespoons fresh parsley, finely chopped (for garnish) The red pepper flakes add a nice heat. Parmesan cheese gives it a creamy, salty touch. Fresh parsley brightens up the dish visually and in flavor. Seasonings are key to enhancing your Brussels sprouts. Here are my favorites: - Salt and freshly ground black pepper - Lemon zest and juice - Honey or maple syrup These not only season the dish but also balance the flavors. The salt enhances the natural taste of the sprouts. The honey or maple syrup brings a sweet touch, while lemon adds a refreshing zing. For the complete recipe, check out the Full Recipe link. To start, gather your ingredients. You need Brussels sprouts, olive oil, garlic, lemon, honey, salt, and pepper. You can also add red pepper flakes and Parmesan if you want. Wash the Brussels sprouts well. Trim the ends and cut them in half. This helps them cook evenly. 1. Preheat your oven to 425°F (220°C). This high heat gives the Brussels sprouts a nice brown color. 2. In a large bowl, mix the halved Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, honey, salt, and pepper. Toss them well to coat. 3. Spread the sprouts on a baking sheet in a single layer. Make sure the cut sides face down. This allows for maximum browning. 4. If you like heat, sprinkle red pepper flakes over the sprouts. 5. Roast them in the oven for 20 to 25 minutes. Stir them halfway through for even cooking. They should be soft and crispy at the edges. 6. When done, remove the baking sheet from the oven. If using, sprinkle Parmesan cheese on top while they are hot. 7. Lastly, garnish with fresh parsley for color and freshness before serving. - Use fresh Brussels sprouts for the best flavor. - Don't overcrowd the baking sheet. Give them space to roast well. - Stir the sprouts halfway through cooking. This helps them brown evenly. - Adjust cooking time based on your oven. Some ovens may cook faster. - For extra flavor, add a splash of balsamic vinegar before serving. For a complete guide to making this dish, check the Full Recipe. When making Lemon Garlic Roasted Brussels Sprouts, avoid these mistakes to ensure success: - Not trimming the sprouts: Always trim and halve your Brussels sprouts. This helps them cook evenly. - Using low-quality oil: Choose high-quality olive oil for the best flavor. Cheap oils can ruin your dish. - Crowding the pan: Spread the sprouts out on the baking sheet. If they touch, they'll steam instead of roast. - Skipping the toss: Toss the sprouts well with the oil and seasonings. This ensures every piece gets coated. You can prepare Brussels sprouts in advance: 1. Prep the sprouts: Trim and halve them a day before. Store in an airtight container in the fridge. 2. Mix the marinade: Combine lemon juice, zest, garlic, honey, salt, and pepper ahead of time. Keep it in the fridge. 3. Combine before cooking: When you are ready to roast, mix the sprouts with the marinade. This saves time. To boost the flavors of your Lemon Garlic Roasted Brussels Sprouts, consider these tips: - Add herbs: Fresh thyme or rosemary can add depth. Toss in some chopped herbs before roasting. - Use citrus: Try adding orange or lime juice for a different twist on the lemon flavor. - Experiment with spices: A pinch of smoked paprika or cumin can enhance the taste. These spices add warmth and complexity. - Top with nuts: Chopped walnuts or almonds add crunch and richness. Sprinkle them on after roasting for a delightful texture. This flavorful recipe is sure to impress. For all the steps, check the Full Recipe. {{image_4}} You can easily make this dish vegan. Simply swap the honey for maple syrup. It adds the same sweetness without any animal products. Plus, skip the Parmesan cheese for a pure plant-based option. The lemon and garlic flavors still shine bright, giving you a tasty side dish. This recipe is naturally gluten-free. All the ingredients are safe to eat for those with gluten sensitivities. Use high-quality olive oil, fresh garlic, and lemon juice. You can enjoy this dish without worry. You can customize the flavor of your Brussels sprouts. Here are some ideas: - Balsamic Glaze: Drizzle some balsamic glaze before roasting for a sweet tang. - Nuts: Add chopped walnuts or almonds for crunch and richness. - Spices: Mix in smoked paprika or curry powder for a new twist. - Cheese: For a richer taste, try feta cheese instead of Parmesan. Experiment with these options to make the dish your own! For the complete recipe, check out the Full Recipe. To keep your Lemon Garlic Roasted Brussels Sprouts fresh, let them cool first. Place them in an airtight container. They can last in the fridge for up to three days. If you want to keep them longer, consider freezing. Just remember, they taste best fresh! Reheating Brussels sprouts can be simple. You can use an oven or a skillet. For the oven, preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes until warm. If using a skillet, add a little olive oil over low heat. Stir gently until heated through. This will help keep them crispy. If you choose to freeze your Brussels sprouts, do this right after cooking. Allow them to cool, then spread them out on a baking sheet. Freeze them for a few hours until solid. Transfer the frozen sprouts to a freezer bag. They will keep for about three months. When you are ready to use them, just reheat directly from the freezer! For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts 🧄. Roast Brussels sprouts for 20 to 25 minutes at 425°F (220°C). This time allows them to become tender and brown. Stir them halfway through to ensure even cooking. You want them to have nice crispy edges and a soft center. Yes, you can use frozen Brussels sprouts. However, fresh ones will taste better. If you use frozen, roast them a bit longer, around 25 to 30 minutes. Make sure to thaw them first and drain excess water to avoid sogginess. These roasted sprouts pair well with many dishes. Try them with grilled chicken, fish, or pork. They also go nicely with quinoa or rice. For a vegetarian option, serve them alongside a hearty grain salad or pasta. Check the Full Recipe for more ideas. Lemon garlic roasted Brussels sprouts are a tasty dish that everyone can enjoy. We covered the key ingredients for great flavor and the steps to cook them perfectly. I shared tips to avoid common mistakes and ideas for making them ahead. You also learned about variations, storage, and answers to common questions. This dish is easy to make and offers many options to suit your taste. Enjoy your cooking adventure and make this dish your own!

Lemon Garlic Roasted Brussels Sprouts

Elevate your meals with my Lemon Garlic Roasted Brussels Sprouts recipe! This simple yet flavorful dish is the perfect healthy side, boasting crispy edges and a zesty punch from lemon and garlic. With just a few ingredients and easy steps, you’ll impress your guests and become a kitchen star. Ready to transform your veggie game? Click through now to discover the full recipe and bring this delicious dish to your table!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons high-quality olive oil

4 cloves garlic, finely minced

Zest and juice of 1 medium-sized lemon

1 teaspoon honey (or maple syrup for a vegan option)

Salt and freshly ground black pepper to taste

1/4 teaspoon red pepper flakes (optional for a kick)

2 tablespoons freshly grated Parmesan cheese (optional for garnish)

2 tablespoons fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). This high temperature is key for getting a nice caramelization on the Brussels sprouts.

    In a large mixing bowl, combine the halved Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, honey, salt, and pepper. Toss all the ingredients together thoroughly until the Brussels sprouts are well-coated with the mixture.

      Transfer the Brussels sprouts to a baking sheet, spreading them out in a single layer. Ensure the cut sides are facing down to maximize browning and flavor.

        If you'd like a bit of heat, sprinkle the red pepper flakes evenly over the Brussels sprouts before roasting.

          Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir the sprouts halfway through the cooking time to promote even caramelization. They should be tender with crisp, brown edges when done.

            Once cooked, remove the baking sheet from the oven. Optionally, sprinkle the hot Brussels sprouts with grated Parmesan cheese to allow it to melt slightly into the vegetables.

              Finish the dish by garnishing with freshly chopped parsley for a burst of color and freshness before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the vibrant roasted Brussels sprouts on a white platter or in a rustic wooden bowl. For added flair, drizzle with a little extra lemon juice and top with a sprinkle of fresh parsley to enhance visual appeal.

                    Enjoy this delightful and zesty side dish that complements any main course beautifully!