RecipesUSA 
Roasted Brussels Sprouts with Garlic & Lemon
A bright, caramelized vegetable side dish perfect for fall and winter harvests.
Ingredients
- 1 lb Brussels sprouts, halved
- 2–3 garlic cloves, minced
- 2 tbsp olive oil
- Salt & pepper
- Juice and zest of ½ lemon
- Optional: parmesan, chili flakes, balsamic glaze, thyme
Method
- 1
1
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- 5
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Swaps & variations
- Balsamic drizzle: add aged balsamic after roasting
- Cheesy: grate parmesan or pecorino on top
- Spicy: add chili flakes or cayenne
- Herbed: toss with thyme or rosemary
Storing & freezing
Refrigerate 3–4 days cooked. Raw sprouts freeze well when blanched first.
Grow it yourself
- Brussels Sprouts Cool-season crop — thrives in fall and winter (Zones 5–10).,Start indoors in late spring, transplant midsummer.,Require firm soil and steady watering.,Improve flavor by allowing light frost.
- Garlic Plant in autumn; harvest in summer.,Mulch heavily in winter.
- Lemons (optional) Grow dwarf lemon trees indoors in cooler zones.,Outdoor growing ideal in Zones 9–11.
- Use row covers early to prevent cabbage moth larvae.
- Plant dill, sage, or marigolds nearby to repel pests.
- Neem spray reduces aphids safely.
- Brussels Sprouts Sprouts form along the stem; harvest bottom-up.,Pick when firm, bright green, 1–1.5 inches.,Frost improves taste and sweetness.
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