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Crispy Roasted Brussels Sprouts for a Healthy Thanksgiving Side

Crispy Roasted Brussels Sprouts

Brussels sprouts roasted until golden and crisp, then tossed with garlic, lemon juice, and simple seasonings. Finish with pomegranate seeds or toasted pecans for extra colour and crunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh Brussels sprouts trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves finely minced
  • ¾ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • ½ cup pomegranate seeds optional
  • ⅓ cup chopped toasted pecans optional

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board
  • Baking sheet
  • Parchment Paper
  • Spatula

Method
 

  1. Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper if desired.
  2. Rinse the Brussels sprouts, trim the stem ends, remove damaged outer leaves, and dry thoroughly.
  3. Halve the sprouts lengthwise. Quarter unusually large ones so the pieces cook evenly.
  4. Toss the sprouts with olive oil, salt, and black pepper in a large bowl.
  5. Arrange them in a single layer on the baking sheet, placing many cut sides down.
  6. Roast for 12 to 15 minutes, then turn the sprouts and roast for another 8 to 12 minutes.
  7. Sprinkle the minced garlic over the sprouts, toss gently, and roast for another 3 to 5 minutes, checking frequently so the garlic doesn't burn. If the sprouts need more time, continue roasting until fork-tender.
  8. Remove from the oven and drizzle with lemon juice.
  9. Taste and adjust the seasoning. Add pomegranate seeds or toasted pecans if desired.
  10. Transfer to a serving platter and serve warm.

Notes

  • Dry sprouts thoroughly before roasting.
  • Use two baking sheets if the sprouts would otherwise be crowded.
  • Add garlic near the end to prevent burning.
  • Add optional pomegranate seeds and pecans just before serving.
  • Refrigerate leftovers within two hours and use within 3 to 4 days.
  • Approximate nutrition per serving: 150 calories, 18 g carbohydrates, 5 g protein, 8 g fat, 1 g saturated fat, 6 g fibre, and 350 mg sodium.