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To make Lemon Garlic Roasted Brussels Sprouts, gather these items: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons extra-virgin olive oil - 4 cloves fresh garlic, minced - Zest of 1 medium lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon honey (or maple syrup for a vegan option) - Sea salt and freshly ground black pepper to taste - ¼ teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, finely chopped (for garnish) If you can’t find an ingredient, here are some easy swaps: - Use regular olive oil instead of extra-virgin. - Garlic powder can replace fresh garlic in a pinch. - Lime juice works if you don’t have lemon juice. - Maple syrup can substitute honey for sweetness. Want to make this dish even tastier? Here are some fun extras: - Add grated Parmesan cheese for a rich flavor. - Toss in cooked bacon bits for a savory touch. - Mix in some sliced almonds for crunch. - Try adding a splash of balsamic vinegar for depth. You can find the full recipe in the article. Enjoy cooking! Start by preheating your oven to 400°F (200°C). This heat is perfect for roasting. While the oven warms up, grab a rimmed baking sheet. This will catch any drips and keep your oven clean. Take 1 pound of Brussels sprouts and trim the ends. Cut each sprout in half. Place them in a large bowl. Add 3 tablespoons of extra-virgin olive oil. Toss in 4 minced garlic cloves and the zest of one lemon. Pour in 2 tablespoons of fresh lemon juice and 1 teaspoon of honey. The honey adds a nice touch. Season with sea salt and black pepper. If you like heat, add ¼ teaspoon of red pepper flakes. Mix everything well until the sprouts are coated nicely. Spread the Brussels sprouts on the prepared baking sheet. Make sure they are in a single layer. This helps them roast evenly. Place the sheet in the oven and roast for 25 to 30 minutes. Halfway through, stir the sprouts. This helps them get that nice golden-brown color. Check for doneness when they look crispy on the edges and tender inside. Let them cool for a few minutes before serving. Transfer to a dish and sprinkle with fresh parsley for a pop of color. For the full recipe, refer to the earlier sections. To get crispy Brussels sprouts, follow these steps. First, dry the sprouts well after washing. Any moisture can make them soggy. Next, use enough olive oil to coat them, but don’t drown them. A light drizzle works best. Spread them out on the baking sheet. Crowding the pan traps steam and keeps them soft. Finally, roast them until they are golden brown. This takes about 25 to 30 minutes at 400°F (200°C). Stir them halfway through to help them crisp up evenly. One common mistake is not trimming the sprouts properly. Make sure to trim the ends and remove any yellow leaves. Another mistake is skipping the seasoning. Salt and pepper are key to enhancing the flavor. Don’t forget the garlic and lemon; they add a bright taste. Lastly, don’t rush the roasting. Keep an eye on them, but let them cook long enough to get that nice char. Lemon garlic roasted Brussels sprouts pair well with many dishes. Try them with roasted chicken or grilled fish for a complete meal. They also work great as a side for pasta dishes. For a fresh twist, serve them with lemon wedges to squeeze on top just before eating. You can also add grated Parmesan for a rich flavor. For a fun touch, sprinkle pomegranate seeds on top for color and sweetness. Check out the Full Recipe for more ideas! {{image_4}} You can easily make this dish vegan and gluten-free. Just swap honey for maple syrup. Use gluten-free soy sauce if you want a savory twist. The rest stays the same. This way, everyone can enjoy the zesty flavor. Want to change up the taste? Try balsamic vinegar for a sweet tang. Just drizzle it over the sprouts before roasting. You can also sprinkle Parmesan cheese on top after cooking for a rich flavor. Both options give a new twist to this classic dish. Feel free to mix in other veggies for variety. Try carrots, sweet potatoes, or cauliflower. These can roast alongside the Brussels sprouts. Just keep an eye on cooking times. Each season brings fresh options, so get creative and enjoy! For the full recipe, check out the section above. After cooking your Brussels sprouts, let them cool to room temperature. This step helps avoid condensation, which can make them soggy. Once cool, place them in an airtight container. They stay fresh in the fridge for about 3 to 5 days. Be sure to keep the container tightly sealed to lock in flavor. When reheating, avoid the microwave if possible. Microwaving can make Brussels sprouts mushy. Instead, use the oven or a skillet. Preheat your oven to 350°F (175°C) and spread the sprouts on a baking sheet. Heat for about 10-15 minutes. If using a skillet, add a bit of olive oil over medium heat and stir frequently until warm. This helps keep them crispy and tasty. To freeze, first cool the Brussels sprouts completely. Then, arrange them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer bag. They can stay frozen for up to 3 months. When you're ready to eat, you can roast them directly from frozen. Just add a few extra minutes to the cooking time. For the best flavor, use them in soups or stir-fries after thawing. Brussels sprouts take about 25 to 30 minutes to roast at 400°F (200°C). They need this time to become crispy on the outside and tender on the inside. Roasting them evenly is key, so remember to stir them halfway through. This ensures they brown nicely and don’t burn. Yes, you can make Lemon Garlic Roasted Brussels sprouts ahead of time. You can roast them, let them cool, and then store them in an airtight container. They stay fresh in the fridge for up to 3 days. When you are ready to eat, just reheat them in the oven or a skillet. This way, you save time on busy days. Lemon Garlic Roasted Brussels sprouts go well with many dishes. You can serve them with grilled chicken or fish for a healthy meal. They also pair nicely with quinoa or brown rice for a filling vegetarian dish. If you want something lighter, serve them with a fresh salad. These sprouts add a tasty twist to any meal. For the full recipe, check out the guidelines above! This blog post covered how to make Lemon Garlic Roasted Brussels Sprouts. We discussed the ingredients, including key substitutions and optional add-ins for more flavor. I shared step-by-step instructions for prepping, seasoning, and roasting. You learned tips for crispy results and common mistakes to avoid. We also explored variations for different diets and flavor profiles, along with storage tips. These sprouts are not only tasty but also easy to make. Enjoy your cooking adventures!

Lemon Garlic Roasted Brussels Sprouts

Elevate your vegetable game with these zesty lemon garlic roasted Brussels sprouts! This simple, delicious recipe combines fresh garlic, lemon zest, and a hint of spice to create a flavorful side dish that pairs perfectly with any meal. Discover how to achieve crispy edges and tender centers in just 40 minutes. Click through for step-by-step instructions and make your dinner unforgettable today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

4 cloves fresh garlic, minced

Zest of 1 medium lemon

2 tablespoons freshly squeezed lemon juice

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

Sea salt and freshly ground black pepper to taste

¼ teaspoon red pepper flakes (optional, for a spicy kick)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the correct temperature for roasting.

    Prepare Brussels sprouts: In a large mixing bowl, add the halved Brussels sprouts. Drizzle them with the olive oil, then sprinkle in the minced garlic, lemon zest, lemon juice, and honey.

      Season to taste: Add sea salt, freshly cracked black pepper, and red pepper flakes (if you want a hint of heat). Use your hands or a spatula to toss everything together gently until the Brussels sprouts are evenly coated in the flavorful mixture.

        Arrange on a baking sheet: Spread the coated Brussels sprouts out in a single layer on a rimmed baking sheet, making sure they are not overcrowded to allow for optimal roasting.

          Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the roasting time, stir the sprouts to ensure they cook evenly and develop a beautiful golden-brown color.

            Check for doneness: Once the Brussels sprouts are nicely crispy on the edges and tender in the center, carefully remove the baking sheet from the oven. Allow the sprouts to cool for a few minutes and taste for seasoning, adjusting if necessary.

              Garnish and serve: Transfer the roasted Brussels sprouts to a serving dish and sprinkle generously with chopped fresh parsley for a burst of color and freshness before serving.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the Brussels sprouts in a large shallow bowl or platter to highlight their golden color, and consider adding lemon wedges on the side for extra citrus zing!