Citrus, garlic and shallots compliment the unique flavor of roasted Brussels sprouts in this dish. The lemon and orange pieces sweeten and they add an interesting dimension to the texture and flavor.
If you grew up hating Brussels sprouts as I have, it’s probably because your Brussels sprouts were boiled to death. I eat just about every vegetable under the sun, and up until a few years ago I.WOULD. NOT. go near Brussels sprouts. The memories of the smell as they were boiling away along with the texture of the mushy little cabbage balls was too much for me to get over. It didn’t matter how much butter my mother put on them – yuk!
And then. . . my curiosity got to me and I tried a sample of roasted Brussels sprouts in the supermarket, and I was hooked. The taste was nothing like I remembered. They were not mushy or pungent, they were slightly crispy and had a mellow flavor. Now I eat Brussels sprouts all of the time, but they are never boiled. I enjoy them raw, roasted, grilled or sautéed in a pan with garlic.
If you still aren’t sold on Brussels sprouts, I urge you to give them another try. You just might be surprised. They are so good for you – full of fiber, antioxidants, essential vitamins, and minerals. Plus, they are a perfect vegetable to make extra of so you can eat them during the week. You can store cooked Brussels sprouts in the refrigerator for up to four days.
[bctt tweet=”The citrus, garlic and shallots compliment the unique flavor of roasted Brussels sprouts in this dish. ” username=”simpleandsavory”]
Here is the PERFECT recipe to change your mind about Brussels sprouts!
- 1 10 ounce bag Brussels Sprouts cleaned, trimmed and sliced into thirds
- 1 shallot, diced
- 2 cloves of chopped garlic
- ½ lemon sliced thin and then quartered with rind on
- 1 orange or 2 clementines sliced thin
- 11/2 tablespoons olive oil
- Pre-heat oven to 400
- place all ingredients into a bowl and gently toss
- cover a baking sheet with parchment paper and spread vegetables & citrus on top
- bake for 30 to 40 minutes - stirring halfway through
If you like this recipe, you might like these Brussels Sprouts Recipes. . .
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