Ingredients
Scale
- 1½ pounds Brussels sprouts
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red-pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons toasted sliced almonds (optional)
Instructions
- Preheat oven to 425°F (220°C). Rinse and trim Brussels sprouts, cutting them in half.
- In a mixing bowl, whisk together melted butter, olive oil, minced garlic, salt, and pepper.
- Toss the halved Brussels sprouts in the garlic butter mixture until evenly coated.
- Spread on a baking sheet cut-side down in a single layer. Roast for 20-25 minutes, turning halfway through until golden brown.
- Drizzle with lemon juice before serving and garnish with optional toasted almonds or herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (130g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg