Oven Roasted Brussels Sprouts

Tasty oven roasted brussels sprouts have a tender inside and bits of crispy goodness on the outside. This recipe takes the often maligned vegetables and turns them into a delicious side dish.

Roasting brussels sprouts changes them in a way that makes them a little bit nutty, sweet and tempting. Adding a splash of lemon juice and garlic salt makes them even more delectable and interesting.

Usually when roasting brussels sprouts, I do it one of two ways. The first is simply coat them in a bit of oil, salt and pepper and stick them in a hot oven.

The second, and probably one of our favorite ways, is to pan roast them with a bit of bacon. The smokey salty bacon really works well with the slightly bitter brussels sprouts.

But sometimes it is fun to switch things up a big and add another layer of flavor or two. That is where the spritz of lemon juice and sprinkle of garlic powder comes in.

The results are still really simple and balanced, with just a tad bit more depth. They play nicely with almost any entrée you can think of.

On this particular evening, we served them as a great foil to rich and sweet oven BBQ ribs and cheesy ranch potato casserole. A fabulous Sunday supper to be sure!

Carlee’s Tips for the Best Brussels Sprouts

When you’re shopping, look for bright green brussels sprouts with intact outer leaves. They should be firm if you give them a little squeeze.

Store unused Brussels sprouts in a bag in the vegetable drawer and don’t wash them until you are ready to use them. They should keep in the refrigerator for 7 to 10 days.

When you are ready to cook them, you will want to trim off the nubby end of the sprout. It can be tough and is certainly not the best part of the eating experience.

Now cut the sprouts in half from the newly trimmed base to the top. This will help them to cook nicely and increase the crispy bits.

Allow the outsides to get a little bit browned. This adds so much flavor and is a nice foil to the tender interior.