Lemon Pepper Roasted Brussels Sprouts Food

OVEN ROASTED LEMON PEPPER BRUSSELS SPROUTS

Steps:

• Prepare a sheet pan with parchment paper and preheat the oven to 425℉.
• Wash the brussels sprouts and trim off any excess stalk that may be left on.
• Add the oil to the brussels and mix with your hands to make sure they're evenly coated and sprinkle with salt.
• Place the brussels sprouts face down on the sheet pan and roast in the oven for 25-30 minutes until charred on top.
• Remove the brussels from the oven and gently place into a bowl.
• Add the lemon juice and pepper and carefully mix with a spoon so the brussels are coated evenly.
• Serve warm.

LEMON PEPPER ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF. Spray 15x10x1-inch baking pan with no-stick cooking spray; set aside.
• Place butter into bowl. Microwave 20 seconds or until melted. Add Brussels sprouts, salt and pepper; stir until Brussels sprouts are well coated. Place in single layer on prepared pan.
• Bake, stirring halfway through, 20-25 minutes or until Brussels sprouts are softened and beginning to brown. Sprinkle lemon juice and lemon zest over Brussels sprouts; toss lightly to coat.

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
• Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
• Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

LEMON-PEPPER BRUSSELS SPROUTS

Steps:

• In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

LEMON-DIJON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
• Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
• Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

ROASTED BRUSSELS SPROUTS!

Steps:

• Preheat oven to 400°F.
• Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
• Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
• Shake the pan from time to time to brown the Brussels sprouts evenly.
• Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.