The Reporter (Lansdale, PA)
↑ Lemony Roasted Brussels Sprouts
2pounds Brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and freshly ground pepper to taste
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick spray.
Cut each lemon in half crosswise, then cut each half into 6 little wedges (or 4or 8; it doesn’t matter so much). Place the Brussels sprouts on the baking sheet, drizzle over the olive oil, sprinkle with salt and pepper, and add the lemon wedges. Use your hands or a spoon to toss to combine so that everything is well coated with the oil. Spread the Brussels sprouts and lemon pieces out on the baking sheet in a single layer. Roast for 30 to 35 minutes until the Brussels sprouts are fairly tender and browned in spots. Toss halfway through and spread back out on the baking sheet, if you remember to.
Carefully pick up some of the roasted lemon wedges, about half, and give them a squeeze over the Brussels sprouts. Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed, and serve. The remaining lemon wedges they will add color and flavor to the Brussels sprouts, and diners can squeeze out a bit more juice if they like.
More recipes that use citrus:
Lemon Rosemary Chicken Thighs Orange Cake
Citrus Basil Shrimp Kebabs Arugula, Orange and Pomegranate Salad
Roasted Chicken with Orange Honey Mustard Glaze Ginger, Mint and Lime Marinade
Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100. com/about-katie-workman. She can be reached at Katie@ themom100.com.