USA
Roasted Brussels Sprouts with Garlic & Lemon
A bright, caramelized vegetable side dish perfect for fall and winter harvests.
~35 mintotal~158 kcalper serving~5g protein~15g carbs~10g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
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
Cooking Steps
Prepare sprouts
Trim ends and halve.
Toss
Mix with olive oil, garlic, salt, and pepper.
Roast
Spread on baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway.
Finish
Squeeze lemon juice and add zest before serving.
Optional
Add parmesan or balsamic glaze.
Optional Enhancements
- 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
Plant & Growing Tips
Brussels Sprouts
- Cool-season crop that thrives in fall and winter (Zones 5 to 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.
Natural Pest Control
- Use row covers early to prevent cabbage moth larvae.
- Plant dill, sage, or marigolds nearby to repel pests.
- Neem spray reduces aphids safely.
Harvest
Brussels Sprouts
- Sprouts form along the stem; harvest bottom-up.
- Pick when firm, bright green, 1–1.5 inches.
- Frost improves taste and sweetness.
Storing & Freezing
Refrigerate 3–4 days cooked. Raw sprouts freeze well when blanched first.
