Tuscan Roasted Brussels Sprouts Recipe

Monday, November 10, 2014
A great side dish with any meal! Tuscan Roasted Brussels Sprouts are so buttery and soft!











Tuscan Roasted Brussels Sprouts



2 pounds Brussels Sprouts cleaned and washed or use assorted vegetables of your choice ( eggplant, carrots, green beans, broccoli, cauliflower and slices of zucchini green or yellow, peppers)


sea salt and pepper to taste


3 tablespoons butter


juice of 1 fresh lemon


1/2 teaspoon minced garlic


1 or 2 sprigs of fresh rosemary


Optional: Add a little cayenne pepper if you like a little heat and sprinkle with granulated garlic for more garlicky flavor.


Directions:


Toss the Brussels sprouts in a medium-size bowl with butter to coat evenly add minced garlic, rosemary, lemon juice, and sea salt. Spread on a parchment or silpat mat lined cookie sheet.


Roast in a preheated oven at 400 degrees until soft when pierced with a fork around 35 minutes or browned.

Salt and pepper to taste.

2 comments

  1. Can you believe I NEVER roasted brussels Claudia! Can't wait to try these.

    ReplyDelete
  2. I love Brussels sprouts...especially roasted! Your recipe sounds perfect. Now I wish i had grabbed that bag of BS I saw at the market yesterday :)

    ReplyDelete

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