I could eat this whole pan.
So what’s my secret to making these Brussels sprouts so good? There are three. First, these babies are roasted. Roasted veggies are the best kind, right? Second, the Lemon Garlic Honey Dijon sauce. Once the sauce-coated Brussels hit the hot oven, magic happens. And third, the balsamic glaze. And plenty of it. The contrast between the lemon sauce and the balsamic is amazing. Am I allowed to add a fourth secret? The optional Parmesan cheese.
While recipes for Brussels sprouts are always popular around our house, I am well aware that many of us are still reeling from childhood memories of boiled, funky-smelling greens that have ruined the Brussels potential for greatness. I promise though, this fantastic side dish recipe is ideal for a Thanksgiving feast since it can help cut through the heavier sides that are so intrinsic to our Thanksgiving meal.
What about you? What do you think of Brussels sprouts… love ’em or hate ’em?
Lemon Garlic Roasted Brussels Sprouts
1 1/2 pounds Brussels Sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice, separated
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, finely chopped or grated
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, grated (optional)
2 tablespoons balsamic vinegar
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.Cut off the ends of the Brussels sprouts and slice them in half, vertically. Toss them in a large bowl with the olive oil, crushed red pepper flakes, lemon juice, honey, Dijon, garlic, salt and pepper. Pour them out onto the prepared baking sheet and roast for 35 to 40 minutes, or until lightly brown and crispy on the outside.
Shake the pan every 10 minutes or so to ensure they brown evenly.
Once removed from the oven, transfer sprouts to a large serving bowl, stir in balsamic vinegar and Parmesan cheese, mixing well to coat. Taste and adjust seasonings as needed. Serve warm.
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