Roasted Brussels Sprouts with Lemon

Roasted Lemony Brussels Sprouts Recipe


3 tablespoons olive oil
2 pounds fresh brussels sprouts, end trimmed and halved
1 lemon, zested
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly grated parmesan cheese
juice of half a lemon

Preheat oven to 400F degrees.

Cut off the rough ends of the brussels sprouts and remove the loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.

On a baking sheet, evenly spread the brussels sprouts making sure not to stack them and roast for 25 minutes.

Season the brussels sprouts with lemon zest, salt, pepper, lemon juice and Parmesan cheese.

B&B Hash {bacon & brussels sprouts}

I was directed to this recipe at Deliciously Organic through FoodBuzz this morning and since I had load of Brussels sprouts in the ice box to use I decided to give it a go.

I adapted the recipe provided below by adding garlic rosemary seasonings, 1/2 pound of sweet Italian sausage, and topping it with a fast creamy horseradish aioli.

Brussels Sprout and Bacon Hash
Serves 4-6

1 pound Brussels sprouts, ends cut off
1/2 teaspoon salt
3/4 cup water
6 slices of bacon, chopped (organic, nitrate-free and pastured preferred)
1 onion, chopped

Combine Brussels sprouts, water and salt in a large saucepan. Bring to a boil, cover with lid, and lower heat to a simmer. Simmer for 8-10 minutes, until a knife inserted into Brussels sprout goes in without any resistance. Strain Brussels sprouts and finely chop them.

Cook bacon, over medium heat until crispy. Remove bacon with a slotted spoon. Add onion to pan and sauté in bacon fat until soft and caramelized, about 8 minutes. Add chopped Brussels sprouts and sauté with onions for 5 minutes. Add bacon, season with salt and pepper, and serve.