Lemon & Balsamic Roasted Brussels Sprouts

Do you capitalize Brussels sprout or leave it as brussels sprout? How about the “s” at the end of brussel? According to my research, the following are all correct: Brussels sprout, Brussel sprout, brussels sprout, brussel sprout. Regardless of how you say it, I do hope you try this recipe. It would make an excellent side for Easter brunch or served for dinner alongside salmon or chicken. I recommend cutting the sprout in half no matter what size they are. Why? The best part of a roasted brussels/brussel/Brussels/Brussel sprout are the crunchy leaves that fall off when the veggie is cut in half. There is nothing more delicious than a hot and crispy brussels sprout leaf. Trust me.

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Lemon & Balsamic Roasted Brussels Sprouts

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  • Yield: 4 servings 1x


  • 1 lb brussels sprouts
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 lemon


    1. Preheat oven to 425º.
    2. Wash, trim ends, and cut brussels sprouts in half. Do not throw away the loose leaves; those are the best part! Mince garlic.
    3. Add brussels sprouts, garlic, olive oil, vinegar, salt, and pepper to a bowl and toss to combine.
    4. Dump onto a parchment-lined baking sheet. Roast at 425º for 25-30 minutes.
    5. When brussels sprouts are done, transfer to a serving bowl. Quickly zest lemon over the sprouts and finish with a squeeze of juice over the top.

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