Lemon garlic roasted brussel sprouts

IMG_2693 I don't remember exactly when it happened, but  I found myself in love with these little balls of layered green leafs. You say you don't like brussel sprouts?  I ask, when is the last time you tried them? Have you ever tried them?  These guys have a bad rap, kind of like the Kardashians. You think you hate them, but one show and your hooked. So give  them a chance. You can't knock them until you try them.


Give the sprouts a good rinse and remove any of the outer leaves that look gross. For smaller sized sprouts, cut in half. Quarter the big ones.


Toss the cut up sprouts with a tad bit of olive oil, salt and pepper and the juice from half a lemon. I use my cast iron pans for everything, but use a cookie sheet if thats what you use.

Let them roast for about 20 minutes… pull them out and add the garlic. You want to add it close to the end of the roasting, or else you end up with burnt garlic which tastes a little like ass. So yeah.. add the garlic later.


Stick those sprouts back in the oven for another 10 minutes.


Finish with the juice from the other half of lemon. I also  like to add a bit of grated carrot at the end, for a nice bit of crunch and color.

Now you can tell me if you truly hate brussel sprouts. Its ok, I won't judge you.(I will judge you).

Lemon Garlic Roasted Brussel Sprouts


  • About a pound and a half of Brussel Sprouts
  • 2-4 cloves garlic
  • teaspoon each of salt and pepper
  • tablespoon olive oil
  • A lemon
  • 1 small carrot, grated(optional)

Preheat oven to 450

Clean, trim and half brussel sprout. Toss with salt, pepper and juice of half a lemon.

Evenly spread on pan or cookie sheet and stick in oven. Remove after 20 minutes and toss in grated or chopped garlic. Roast for another 8-10 minutes.

Remove and toss with juice from other half of lemon and grated carrot.