Do you capitalize Brussels sprout or leave it as brussels sprout? How about the “s” at the end of brussel? According to my research, the following are all correct: Brussels sprout, Brussel sprout, brussels sprout, brussel sprout. Regardless of how you say it, I do hope you try this recipe. It would make an excellent side for Easter brunch or served for dinner alongside salmon or chicken. I recommend cutting the sprout in half no matter what size they are. Why? The best part of a roasted brussels/brussel/Brussels/Brussel sprout are the crunchy leaves that fall off when the veggie is cut in half. There is nothing more delicious than a hot and crispy brussels sprout leaf. Trust me.
Lemon & Balsamic Roasted Brussels Sprouts
Makes 4 servings
- 1 lb brussels sprouts
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 lemon
- Preheat oven to 425º.
- Wash, trim ends, and cut brussels sprouts in half. Do not throw away the loose leaves; those are the best part! Mince garlic.
- Add brussels sprouts, garlic, olive oil, vinegar, salt, and pepper to a bowl and toss to combine.
- Dump onto a parchment lined baking sheet. Roast at 425º for 25-30 minutes.
- When brussels sprouts are done, transfer to a serving bowl. Quickly zest lemon over the sprouts and finish with a squeeze of juice over the top.