Lemon Roasted Brussels Sprouts with Dried Tart Cherries
Author: 
Recipe type: Roasted Vegetables
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lemon Roasted Brussels sprouts
Ingredients
  • 1-1½ # of trimmed, cleaned, and cut in half Brussels sprouts
  • 1-2 tbsp grapeseed oil (can use olive oil, but grapeseed oil has a higher smoke temp and doesn't denature at the higher temps), we used 1 tbsp for a lighter roast, if you want them to brown up more, increase oil to desired amount
  • 1½ tbsp fresh lemon juice
  • zest from one lemon, about 1 tsp
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup dried tart cherries (to be added after roasting) soaked in warm water and drained
  • Fresh parsley for garnish
Instructions
  1. Preheat oven to 400.
  2. Cut sprouts in half, place in large bowl
  3. Mix 1 tbsp of lemon juice (reserve ½ tbsp for after roasting), zest, oil, salt, and pepper together, and add to sprouts. Mix well.
  4. Spread cut side down on a stone cookie sheet, or other roasting pan and roast for 12 minutes, or until bottom of sprouts are golden. If leaves are left on their own, place on a separate sheet and roast just until crisp about 5- 8 minutes, for a nice, healthy chip.
  5. To serve:
  6. season with additional pepper and/or extra lemon juice if desired. Add in tart cherries and sprinkle with fresh parsley. Best served right away, but also good the next day or 2 on salads or as a snack.
Notes
Based on using 1 tbsp of oil and 1 tbsp of lemon juice. If increased, adjust accordingly. 162% Vitamin C, 23% Vitamin A, 442 mg potassium
Nutrition Information
Serving size: ¼ Calories: 117 Fat: 4 g Saturated fat: <1 g Carbohydrates: 18.8 g Fiber: 5.3 g Protein: 4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/lemon-roasted-brussels-sprouts-with-dried-tart-cherries/