Recipes // Side Dishes // Roasted Brussels Sprouts

Roasted Brussels Sprouts


By Chef Jason Tilmann

Serves 4


  • 1 pint Brussels sprouts
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Lemon juice from half a lemon
  • Olive oil
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 400°F. Cut Brussels sprouts in half and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over sprouts and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
  2. Place in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the sprouts. Serve immediately.
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