Citrus roasted brussels sprouts

It’s been official for awhile now… fall is here! Who wouldn’t want to celebrate with delicious roasted brussels sprouts? For those of you who think you don’t like brussels sprouts…before you say anything, I’m tempted to declare you must try roasting them before deciding. Wary though, because of a lurking thought that maybe a reaction to brussels sprouts is genetic, as with cilantro, and to you they taste like soap. Then again, I haven’t seen any press to that effect, and roasted brussels sprouts are so good…really, you should just try them if you haven’t already and find out.

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If you do know you like brussels sprouts, then you probably already well know the savory robustness, mild flavor, and earthy crunch you get when you roast them. In that case, you’ll love them when you roast them with citrus, too (provided you also like citrus). Plus, these appealing little crucifers are fiber-full, cholesterol-lowering, and reputed to pack in DNA-protective benefits. Besides all that, they have adorably appealing roundness that makes you want to pop them, like bubble wrap, only in your mouth.

I love a good recipe that is less recipe and more reminder. Just a check-in to help one recall that simple is fun, less can be more…and more time to play because throwing together dinner is so satisfyingly quick, invaluable. Roast these little cabbage patch kids with a whole bunch of other vegetables, or on a separate tray if not everything wants the splash of citrus. Serve how you like–as a salad tossed with a light vinaigrette, over rice, with eggs, whatever works for you.

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As recipe reminder, here’s how I make these crucifer gems: Trim and halve a bunch of sprouts and place on a pan coated with cooking spray or foil. Drizzle with a little olive oil, salt and pepper and roast as you normally would; afterward, squeeze a good splash of lemon and fresh orange juices over; sprinkle a little zest. Toss to coat, enjoy.

If pressed to write up like a recipe, here’s what it could look like instead. It’s almost too easy to write, but that’s why it’s so fun. Please send me your favorite ways to prep, and we can get a recipe reminder collection going!

Citrus roasted brussels sprouts

  • Approximately 1 pound brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • sea salt and fresh ground pepper to taste
  • 2 teaspoons fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon zest (lemon, orange, both)
  1. Place Brussels sprouts on a roasting pan lined with foil and coated with cooking spray. Drizzle with  oil, salt and pepper. Bake at 450° for approximately 20 minutes or until lightly browned.
  2. In a small bowl, mix lemon and orange juices and zest. Pour over brussels sprouts. Stir to coat.

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