You know there is always room for one more roasted sprout recipe in your repertoire. This one takes this winter veg right into spring with the bright taste of lemon and the sweetness of caramelized shallots.
Directions:
Preheat oven to 400 degrees
1 large or 2 small Meyer lemon, if available, otherwise 2 small unwaxed lemons- chopped very fine peel and all
4 medium shallots, peeled and chopped
1.5 lbs Brussel Sprouts, trimmed and cut in halves or quarters depending on size
Good Quality Extra Virgin Olive Oil, enough to lightly coat sprouts
Flaked Sea Salt to taste
Toss all prepared ingredients together in a large bowl making sure sprouts are well coated with oil. Layout in a single layer on a parchment-lined baking sheet. If crowded use a second sheet. Pop in the oven for 35-45 mins. Cooking time will depend on the density of the sprouts. They are finished when slightly browned and fork-tender. It’s really that simple. Enjoy!