Hearty, Fall flavors are a must-have this time of year (along with ANYTHING pumpkin flavored…I already mentioned that here and here.) I have posted a few main dish recipes, but haven’t really posted any of my favorite, weekly staple side dishes. To be honest, I eat a lot of grilled chicken with a green veggie side. But, somehow it never gets boring to me.
There are many variations of this recipe that I can’t wait to try out! I found one that incorporate maple AND balsamic in the recipe – delicious and VERY appropriate for Fall. That could be a great addition to a Thanksgiving meal, as well.
Of course, brussel sprouts have major superfood power with amazing antioxidants and a healthy dose of A, B, C, E and K vitamins, just to name a few benefits.
Without further ado, here is the recipe for Roasted Lemon Pepper Garlic Brussel Sprouts!
(Sorry the photos are a bit blurry! I had some iPhone issues yesterday)
2 cups fresh brussel sprouts
2 TBS. olive oil
1.5 garlic cloves, diced
1/2 red onion, chopped
1 TBS fresh squeezed lemon juice
pinch of seasalt
generous amount of cracked black pepper
Preheat oven to 400 degrees F. Prepare brussel sprouts by rinsing. Then cut off the ends of the burssel sprouts and halve lengthwise.
Spray baking dish or baking sheet with non-stick cooking spray. If you want even easier cleanup, feel free to line the baking dish of baking sheet with tinfoil then spray with non-stick spray.
Combine olive oil, lemon juice, garlic and onion in a medium-sized mixing bowl. Toss brussel sprouts in this bowl and make sure to coat thoroughly with the mixture.
Spoon the brussel sprouts into the baking dish or onto the baking sheet. Sprinkle them with sea salt and cracked pepper.
Bake for 30-35 minutes, mixing halfway if using a baking dish, or until beautifully roasted.
Question: What are some of your favorite vegetable recipes?