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Lemon & Balsamic Roasted Brussels Sprouts

  • 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.