Lemon Roasted Brussels Sprouts

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Perhaps a new Thanksgiving tradition, perhaps a sweet little side dish any other day would enjoy. These little cabbages are tossed with grapes and quickly shown to the hot oven. Crispy, soft, sweet, lemony–come here, you.

Lemon Roasted Brussels Sprouts
2 pounds Brussels sprouts
2 cups grapes
olive oil (or fat of your choice)
2 teaspoons sea salt
1 teaspoon black pepper
1 lemon
zest of 1 lemon

Preheat oven to 400. Meanwhile, chop the ends off the Brussels sprouts and slice large ones in quarters, small ones in half. With the grapes, slice large ones in half and leave smaller ones whole with just a prick in the middle. Mix together and divide evenly over two baking trays. Drizzle with olive oil and toss with your hands to evenly coat. Sprinkle with the sea salt, black pepper and lemon juice. Bake in oven for 20-25 minutes, tossing the veg halfway. Remove from oven and sprinkle with the lemon zest. Serves 4-6 as a side.

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