Photo by Getty Image/bhofack2
Combining the simple elements of butter, lemon, salt and pepper, this recipe relies upon the heat of roasting to bring out the sweetness in Brussels sprouts.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
- 2 tablespoons unsalted butter
- 12 ounces small Brussels sprouts
- 1 teaspoon lemon zest (Meyer lemon recommended, if available)
- 2 teaspoons lemon juice
- Salt and pepper
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet (oven-proof stainless steel recommended). Continue to cook the butter until it turns a light amber color.
- Remove the skillet from the heat and let cool to about room temperature. This will prevent the Brussels sprouts from frying when added to the skillet.
- Thinly trim off the ends of the Brussels sprouts and discard the ends. Cut the Brussels sprouts in half lengthwise.
- Add the Brussels sprouts and any leaves that may have fallen off into the skillet.
- Add lemon zest and about 1 teaspoon of lemon juice. Toss to combine and coat with the brown butter.
- Spread out the Brussels sprouts to an even layer in the skillet. Sprinkle lightly with salt and pepper.
- Place the skillet in the oven and roast the Brussels sprouts until lightly browned and tender, about 20 minutes. Some of the loose leaves may be crispy.
- Squeeze remaining 1 teaspoon lemon juice over cooked Brussels sprouts if a more lemony flavor is desired or serve with lemon wedges.
More from I Hate Vegetables Cookbook:
- Baby Portobello Mushrooms with Mornay Sauce Recipe
- Delicata Squash Risotto Recipe
- Italian Eggplant Balls Recipe
Cover courtesy of Fortunella Press
Excerpted with permission from I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind by Katie Moseman and published by Fortunella Press. Follow Katie Moseman on Facebook @recipeforperfection, Twitter: @recipeforperfec, Instagram: @recipeforperfection, and Pinterest: @recipeforperfec