These roasted Brussels sprouts are prepared in a pan with lemon juice and olive oil. Any protein, whether meat, fish, or a plant-based protein, goes great with this meal. Serve this with my recipes for bag-roasted asparagus, garlic mashed potatoes, and steaks with truffle butter.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 pound Brussels sprouts
- sea salt and freshly ground black pepper to taste
- ½ lemon, juiced
Instructions
- Heat olive oil in a medium skillet over medium-high heat. Sauté garlic in hot oil until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Pour in lemon juice. Cook, stirring occasionally, until sprout leaves begin to brown, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Reviews
Really simple recipe & real Good too
These were good and I’ve never liked them before. I had just under a pound of Brussels sprouts, but they still turned out good. Followed the recipe as written.
Good reviews from the family. Simple and delicious!
Excellent start to making delectable roasted Brussels Sprouts. I left out the lemon juice. Husband says don’t skimp on the salt. They crisp up like chips. I did follow the directions but they could easily be roasted longer. When the rest of the meal wasn’t finished I left them in the warm toaster oven and they were even better – blackend but tasty.
I made this – I cooked it a little too high as it took time for my pan to cool, but was still good, and will make it again. I had a person test it that hates Brussels sprouts and he said he would eat it.
Excellent as written! Easy and simple just as sprouts should be. The recipe did not call for trimming or cutting them in half. I did trim and discard the outer leaf but left them whole which I typically do not do. It worked. The lemon was pretty stout so leaving them whole was the smart move. Definite keeper and one I will make again.