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Crispy Roasted Brussel Sprouts w/ Lemon Zest

This weekend I hosted a Friendsgiving/birthday party for my best friend and cooked my a$$ off. I started food prepping the night before so I wouldn’t get completely overwhelmed the day of. One of the simplest items on the menu were these Crispy Roasted Brussel Sprouts w/ Lemon Zest. Everyone was going crazy over them, and when I posted the BTS on IG stories, ya’ll asked for the recipe, so here it is! 

Brussel sprouts are a cruciferous vegetable, best enjoyed during the fall and winter months. They’re in the same family as cabbage, which may explain why they look like mini-cabbages. Brussels are also loaded with nutrition.  They contain potassium, vitamin K, vitamin C, folate, and manganese.  They’re also an excellent source of fiber.  

You can eat them for breakfast with an egg or enjoy as a side to your favorite meal. If you happen to buy the long Brussel sprout stalks at the market, you’ll notice they may have leaves at the head of the stalk. Those are edible (and delicious) and you can prepare them just like you would kale or collards! 

Here’s how you make these Crispy Roasted Brussel Sprouts w/ Lemon Zest in 3 easy steps! Preheat the oven to 425F. Add the brussel sprouts to a bowl, and add the oil, soy sauce and maple syrup onto the brussel sprouts. Massage together, and add to a parchment paper lined baking sheet. Roast for 25 minutes, flipping midway. Add lemon zest, grated parmesan, and cracked black pepper, to taste. Enjoy! 

Want some other plant-friendly Thanksgiving sides ideas? Check out our 2019 Thanksgiving Sides roundup! 

Crispy Roasted Brussel Sprouts w/ Lemon Zest
Servings: 4
Ingredients
  • 4 cups brussel sprouts halved
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • Lemon zest grated parmesan, cracked black pepper, to taste
Instructions
  1. Preheat the oven to 425F
  2. Add the brussel sprouts to a bowl, and add the oil, soy sauce and maple syrup onto the brussel sprouts. Massage together, and add to a parchment paper lined baking sheet.
  3. Roast for 25 minutes, flipping midway.
  4. Add lemon zest, grated parmesan, and cracked black pepper, to taste. Enjoy!

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