Lemon-Garlic Roasted Brussels Sprouts

This recipe is number nine in my Thirty for Thanksgiving series where I’m cooking recipes from the November issue of Food Network Magazine and hopefully sharing some worth making at your Thanksgiving.  This one comes from the Vegetable Sides insert of the magazine.  I scaled back the recipe as I was cooking for two and I added a yellow onion. I love brussels sprouts and the lemon zest and juice adds a nice flavor.


What to buy (serves 2-3):

  • 1 pound brussels sprouts
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 teaspoon grated lemon zest and 1 teaspoon lemon zest reserved for garnishing
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

What to do:

  • combine all ingredients, tossing to coat sprouts
  • roast at 425 degrees for 25 minutes
  • toss with reserved lemon juice and zest and serve while warm

I used my mini chopper to mince the garlic and lemon zest before combining with the lemon juice and olive oil.  DSC_0091