Roasted Brussels Sprouts With Lemon
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 1/2 pounds Brussels sprouts, trimmed and halved
- 2 cloves garlic, smashed
- 3 tablespoons olive oil
- kosher salt and black pepper
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/3 cup bread crumbs
- 3 tablespoons fresh lemon juice
Directions
- Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
- Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.
Nutritional Information
- Per Serving
- Calories 196
- Fat 14g
- Sat Fat 6g
- Cholesterol 23mg
- Sodium 308mg
- Protein 5g
- Carbohydrate 15g
- Sugar 3g
- Fiber 5g
- Iron 2mg
- Calcium 65mg
What does this mean? See
Nutrition 101
.
Quick Tip
The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave,
covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
