Lemon Pepper Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of 1 lemon
• Juice of 1/2 lemon

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss Brussels sprouts with olive oil, lemon pepper seasoning, garlic powder, salt, and black pepper in a bowl.
3. 3 Spread the sprouts on a baking sheet in a single layer.
4. 4 Roast for 20 minutes, flipping halfway through, until crispy and golden.
5. 5 Transfer to a serving bowl and toss with lemon zest and juice.
6. 6 Serve warm.

Equipment

• Baking sheet
• Baking sheet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Toss with toasted pine nuts for added crunch.

Substitutions

• Use balsamic vinegar instead of lemon juice for a tangy twist.

Pairings

• Serve with a crisp sauvignon blanc.
• Perfect with grilled chicken or fish mains.

Nutrition

Tips

• For extra crispiness, toss the sprouts with a bit of cornstarch before roasting.
• Feel free to add a sprinkle of Parmesan cheese for a cheesy twist.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a creamy blue cheese dip.
• Great alongside a charcuterie board.

FAQ