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.



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

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

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

When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining oil, salt and lemon juice. Serve the 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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