Roasted Brussels Sprouts with Lemon-Garlic Sauce

Serves: 4 as a side dish

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Like okra, Brussels sprouts have a terrible reputation. Don’t dismiss them until you try this recipe. It’s a winter favorite in my household.

Ingredients

Preparation

Preheat oven to 400º F. Toss Brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Arrange on a baking sheet.

Toss garlic cloves with enough oil to coat, wrap in foil, and place in a separate corner of the same baking sheet.

Roast Brussels sprouts and garlic for about 30 minutes, or until sprouts start to brown and garlic becomes aromatic.

When garlic is cool enough to handle, squeeze pulp out of the skins and mash with a fork. Mix with remaining oil, salt and lemon juice. Serve sauce on the side, as a dip, or toss the roasted Brussels sprouts with it before serving.

Recipe by Devra Gartenstein, PCC Cooks instructor

Source: PCC Sound Consumer, November 2010

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How much lemon juice does

How much lemon juice does this recipe call for? It's not listed under "ingredients."

Yes, lemon juice!

Thanks for catching this and writing in. Lemon juice has been added to the recipe. - Nancy, PCC

Just Saute

Just Sautéing the Brussels sprouts with garlic in olive oil tastes amazing! Though roasting them in an oven is easier I guess.

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