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One-in-a-million-chance Brussels sprouts

I know it is Thanksgiving morning and those that are cooking today have their plans made. But just on the off chance that someone out there is looking for another Brussels sprouts recipe, I am posting this one fresh out of the oven. The sprouts are browned, crispy, and absolutely fantastic. I will likely sprinkle them with fresh lemon juice and reheat briefly just before serving. Happy Thanksgiving.

Servings: 6

Ingredients

  • 2 pounds Brussels sprouts, ends trimmed, and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice from 1 to 2 lemons (optional)

Directions

  1. Preheat oven to 425 degrees if you have a convection roast cycle or 450 degrees. My guess is that it is important to wait until the oven is fully preheated.  
  2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread out in a roasting pan or large rimmed baking sheet. Make sure they are in a single layer. Roast as long as it takes for them to brown and get crispy, maybe 25 to 40 minutes depending on your oven.  
  3. Shake the pan or stir them part way through roasting so all surfaces get the direct heat. If you wish, squeeze some lemon juice over the sprouts when they are almost done. Serve hot.

Nutrition Information (per serving)

  • Calories: 109
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Sodium: 231 mg
  • Total Carbohydrate: 14 g
  • Dietary Fiber: 6 g
  • Sugars: 4 g (0 g added sugars)
  • Protein: 5 g

Contributor

Preston Maring, MD

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