sides/ vegetarian

Roasted Brussels Sprouts

grilled brussels sprouts

Last week I was still finding a few farmers market vendors with Brussels Sprouts, but I think we are nearing the end of these with our temperatures starting to warm up here in LA. My hubby makes this Roasted Brussels Sprouts dish for the guys at his station. It’s a side dish for them, but a hearty vegetarian main dish as well.

Once you wash and cut them in half lengthwise, toss them with olive oil and salt and layer on a baking sheet.

Grilled Brussels Sprouts_0001

Grilled Brussels Sprouts_0002

Grilled Brussels Sprouts_0004

Roast for 35-40 minutes, until outer leaves start crisping up.

roasted brussels sprouts

While they are roasting, prepare the dressing.

roasted brussels sprouts

Add the lemon zest and juice, and then the dressing to the warm sprouts. Garnish with fresh basil and chili peppers. (You could also chop the pepper for smaller pieces.)

Roasted Brussels Sprouts_0007

roasted brussels sprouts

roasted brussels sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts


  • 2 lbs brussels sprouts, halved lengthwise
  • 4 Tbs olive oil
  • 1 lemon
  • 6 basil leaves
  • 1/2 chili pepper, thinly sliced
  • kosher salt
  • dressing
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/2 tsp black pepper
  • 1 1/2 tsp crushed red pepper
  • 1/2 head of garlic, minced


  1. Preheat oven to 400°
  2. In a bowl, toss halved sprouts with olive oil and 1 tsp salt
  3. Place cut side down on a pan and roast for 35-40 minutes, or until outer leaves get crispy
  4. Meanwhile, prepare the dressing by mixing all ingredients together in a saucepan and cooking over a low heat until the sugar has dissolved (about 5 minutes)
  5. Place cooked brussels sprouts in a bowl and toss in approx 1/4-1/2 cup dressing
  6. Stir in lemon zest and juice
  7. Season with salt, to taste
  8. Garnish with basil and chili peppers.
  9. Best served warm

You Might Also Like

No Comments

Leave a Reply

Food Advertising by