Roasted Brussels Sprouts With Ginger + Lemon
Serves: 4
  • 1⅓ pounds trimmed Brussels sprouts, cut in half
  • ⅓ cup olive oil
  • 2 tbsp freshly grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1½ tbsp freshly grated ginger
  • 1 tsp granulated sugar (substitute stevia or honey)
  • Flaky sea salt
  1. Preheat the oven to 425°F. Spread the Brussels sprouts in a baking dish.
  2. Whisk together the olive oil, lemon zest, lemon juice and ginger. Drizzle over the Brussels sprouts and use your hands to gently toss and coat the Brussels sprouts.
  3. Sprinkle with the sugar (or substitutes), season generously with salt and roast for 10 minutes. Stir the Brussels sprouts then continue roasting, stirring every 5 minutes to prevent burning, for about 15 to 20 minutes or until golden brown, crisp and al dente.
  4. Serve as a main for lunch or as a side dish for roasts.
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