Easy Mediterranean Roasted Brussels Sprouts Recipe (4 Ingredients, 35 Minutes) by Elisa Schmitz
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Brussels sprouts are an amazing little vegetable. Not only do these "mini cabbage heads" look as good as they taste, but they also pack a boost of nutrition in each bite. Brussels sprouts are a member of the cruciferous vegetables family, along with broccoli, kale and cauliflower. They're loaded with fiber, protein, antioxidants, vitamins and minerals. And, they may help prevent some serious health conditions like certain cancers, high cholesterol, high blood pressure and heart disease, among other conditions.
As awesome as they are, cooking brussels sprouts always seemed kind of tricky to me. I'd made them once before and they turned out tough and chewy, which made me leery of trying again. But I decided to roast them Mediterranean style, in olive oil, lemon and herbs, and I'm so glad I did. This easy roasted brussels sprouts recipe is not only flavorful, but also tender and tangy. It's the best Brussels sprouts side dish I've ever had. This recipe is a simple way to enjoy the health benefits of this nutritious green vegetable, too.
Cooking Note: I used B&B Gardens Provisions Go To Blend, which contains kosher salt, black pepper, oregano, granulated garlic, chili flakes and dehydrated chopped onion. But you can use your favorite Mediterranean, Italian or even Greek seasoning blend.
Serve these tasty sprouts as a healthy vegetarian and gluten-free side dish alongside your favorite proteins or grains for dinner. These healthy and flavorful veggies have become a favorite for us!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 pound brussels sprouts, rinsed and trimmed (about 25 brussels sprouts)
- 1/3 cup extra virgin olive oil
- juice of a large lemon (about 2 1/2 tablespoons)
- 3 teaspoons Mediterranean seasoning (or Italian seasoning)
- 1/4 cup freshly grated Parmesan cheese for garnish (optional)
Here's how you make it:
- In a large bowl, combine the olive oil, lemon juice and spices. Add the brussels sprouts and toss to coat. Season with salt and pepper, if desired.
- Pour into a prepared casserole pan. Bake at 375 degrees F for about 30 minutes, stirring halfway through. (I used a casserole dish sprayed with cooking spray, but you can also use a metal baking pan lined with aluminum foil, which makes for easy cleanup.)
- Remove from oven. Garnish with Parmesan cheese, if desired. Store leftovers in a container in the refrigerator. Reheat in the microwave.
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