Today’s recipe is my sister, Anastasia’s, go-to recipe for roasted Brussels sprouts. A family favorite side dish for so many meals and a must-have during the holidays. This quick and easy, fail-proof recipe, makes Brussels sprouts that are crispy and caramelized on the outside and tender inside, full of flavor, perfect every time!
All you need are Brussels sprouts, olive oil, fresh garlic, thyme, lemon juice, sea salt and fresh cracked black pepper.
Simply toss the the Brussels sprouts in olive oil, garlic, thyme, lemon juice, salt and pepper, pop them in the oven for about 20 minutes, roasting them to tasty, crispy, caramelized perfection – that’s it!
You can make this a meal too – for a healthy breakfast, lunch or dinner, place a serving of these Brussels sprouts in a bowl and top with a fried egg or two. It’s absolutely delicious!
Anastasia’s Perfectly Roasted Brussels Sprouts
- 2 pounds Brussels sprouts, rinsed, brown ends trimmed, sliced in half lengthwise (for smaller Brussels sprouts, keep whole)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon dry thyme
- juice from 1/2 a lemon
- 2 cloves garlic, minced
- 1 teaspoon sea salt (or add more – to taste)
- 1/2 to 3/4 teaspoons freshly ground black pepper
Preheat oven to 425 degrees f
Prepare a large baking sheet with parchment paper
In a medium size bowl, toss Brussels sprouts with olive oil, salt, pepper, thyme, garlic and lemon juice, coating evenly. Pour on large baking sheet, spreading in a single layer. Place on middle rack of oven and bake for approximately 20 minutes, until tender and golden brown or desired doneness is reached. Enjoy!
Note For Leftovers: For a healthy breakfast, lunch or dinner, place a heated serving of Brussels sprouts in a bowl and top with a fried egg or two.