Lemon Rosemary Brussels Sprouts

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Brussels Sprouts

to taste

Salt

to taste

Ground Black Pepper

1

Lemon , zested, juiced

60 mL

Olive Oil

plus more for roasting

15 g

Honey

as needed

Fresh Rosemary , chopped

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Chop the Fresh Rosemary (as needed) . Zest and juice the Lemon (1) .

Step 3

Clean the Brussels Sprouts (455 g) by rinsing with water, then pat dry with a paper towel. Remove the outer layer of leaves and stems, then halve.

Step 4

Toss the sprouts with a small amount of Olive Oil, Salt (to taste) , and Ground Black Pepper (to taste) . Lay on a baking pan and roast for 15-20 minutes, until the outside is dark and crispy.

Step 5

For dressing, whisk the lemon juice, lemon zest, Olive Oil (60 mL) , Honey (15 g) , and chopped rosemary together, adjusting amounts as needed. Pour dressing over the sprouts and enjoy!