Roasted Brussel Sprouts Recipe with Garlic and Lemon
User Reviews
5
Roasted Brussel Sprouts Recipe with Garlic and Lemon
Description
The recipe begins by trimming and halving fresh Brussels sprouts, then coating them thoroughly with a mixture of extra virgin olive oil, lemon juice and zest, minced garlic, salt, black pepper, and coriander for a bright and aromatic flavor profile. Arranged cut-side down on a baking sheet, they roast in a 400°F oven, flipping once during cooking to ensure even browning and crisp edges.
The roasting process yields Brussels sprouts that are crisp and golden on the outside with a tender interior, enhancing their natural sweetness with caramelized notes. The accompanying yogurt tahini sauce blends plain yogurt, tahini, salt, lemon juice, and water to a smooth consistency, complementing the sprouts with creamy acidity and a hint of sesame.
This combination serves well as a side dish for various meals, introducing fresh, vibrant flavors and textural contrast. Adjusting thawing and drying steps allows frozen Brussels sprouts to be used, though roasting time should be extended for optimal crispness.
The dish stores well refrigerated and can be reheated gently in an oven or pan to revive crispness.
Ingredients
- 1 lb Brussels sprouts See notes
- 3 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 6 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Coriander
Yogurt tahini sauce
- 1/2 cup PLAIN yogurt
- 2 tbsp tahini
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Prepare the brussel sprouts by trimming (if needed) and cutting them in half. Place them in a bowl and add in the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper and coriander. Stir well to combine. Make sure every brussel sprout is coated with olive oil.
- Arrange the brussel sprouts on the baking sheet, cut side down. This will make the roasted brussel sprouts crispier.
- Roast in the oven for 20 to 25 minutes, flipping once. The brussel sprouts are ready once they're crispy and golden brown on the outside and tender on the inside.
- Serve warm with the yogurt tahini sauce.
Yogurt tahini sauce
- In a small bowl mix together the yogurt, tahini, salt, lemon juice and water. Add more water if you would like the sauce to be thinner.
Notes
- High oven temperature is key to achieving crispy browned brussels sprouts edges.
- Frozen brussels sprouts should be thawed fully and patted dry before roasting; cook about 35 minutes instead of 20.
- Alternate serving sauces include balsamic glaze, toum (Lebanese garlic sauce), or tzatziki for varied flavor.
- Store leftovers in an airtight container refrigerated up to 4 days; reheat in oven at 280°F for 15 minutes or in a pan for 5–10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 482mg | 20% |
| Potassium | 541mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 102mg | 113% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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