Roasted Brussels Sprouts With Lemon Recipes

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
• Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
• Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

ROASTED BRUSSELS SPROUTS WITH LEMON, PANCETTA AND PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan.
• Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes.
• Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.

ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON

Steps:

• Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.