Who’s ready to get sprouty?! I made these lemony roasted Brussel sprouts this past T-day and they were a hit, or at least I’m declaring they were a hit. They’re super simple to make and the payoff is delish. They’re crunchy, salty, buttery and a final hit of bright lemon at the end makes ‘em a real crowd pleaser.
I like to use this method to make any type of roasted veggies. The idea is that you want to blast the veg with that dry oven heat and cook things quickly so you get a bit of a charr on the outside but you still keep a bit of a bite on the inside. So good.
Our oven has a built-in roasting function, it’s amazing. I put the veg in, turn the oven to roast, the veg gets blasted with heat and 20 minutes later it’s done. But, this can be done with any oven, you just wanna turn the broiler to high, let your oven preheat, then cook your veg about 5 inches away from the broiler grate, turning every 5 minutes for about 10-15 minutes and then just bake at 350°F for another 5-10 minutes if they need it. You want it really hot and dry to get those veggies charred!
The key to having these sprouts tasting delish is to make sure they are roasting, not steaming. Spread them out evenly on your baking sheet, use two if you need it. If the sprouts steam they’ll get that not so appealing, sulfer-y, gross smell/tasting thing happening. I’ll leave it at that. You know what I’m talking about.
...or at least I’m declaring they were a hit.
Roasted Brussel Sprouts
with lemon sauce
- Brussels – however many you want to eat
- Drizzle or more of Olive Oil
- 1-2 tbsp Butter
- Fresh Ground Pepper
- 2 tbsp Mayo
- 1/2 Lemon – Zest and Juice
If you don’t have a roasting function, get your oven’s broiler pre-heated on high and set your top rack so the sprouts will be about 5 inches from the broiler grate.
First up, make that sauce. Mix your mayo, lemon juice and zest together in a small bowl and set aside while you get the sprouts cooking.
Slice your sprouts, keep them as thin as you have the patience for. Toss with salt and olive oil and scatter in a thin layer on your baking sheet. Keep the layer thin and even. Remember, you want them roasting, not steaming.
Add a few pats of butter on top and get them in that oven, preheated broiler on high. Cook about 5 inches away from the broiler and toss every 5 minutes or so. Be sure to keep an eye on them, ovens vary and yours may need more or less time. You want them crispy, browned and a bit of charred action.
Once they’re done, add them to your serving dish and drizzle with that lemony sauce. I would suggest a bit of fresh ground pepper too. That’s it. Eat up!