These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Serve this with my recipes for steaks with truffle butter, garlic mashed potatoes, and bag-roasted asparagus.
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.
Read MoreI 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.
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.
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.
