Roasted Brussel Sprouts with Lemon and Garlic

I hope you're not a brussel sprout hater.

Brussel sprouts get such a bad rep, but they are so good!  I think roasting or sauteing brings out their flavor best.  They're a perfect side dish for Thanksgiving.  I mean, perfect.  They're crazy nutritious and pair well with all of those other yummy fall flavors.  Try swapping them out this year for that old, calorie-laden green bean casserole. 

These sprouts in particular are a nice, light alternative for your feast or even your weeknight dinner.  If you're looking for something a little more over the top, try my Brussel Sprout Salad with bacon, parmesan and pinenuts (recipe posted here and pictured here).  That stuff has serious flavor- it has bacon, duh!  It's one of my favorite side dishes ever.  But we can't eat bacon every night, so when you're going for something lighter, a light toss in olive oil, lemon and garlic is all you need.

Roasted Brussel Sprouts with Lemon and Garlic
Oven Love

1 lb brussel sprouts, rinsed and halved
1-2 tablespoons olive oil
3 cloves garlic, minced
1/2 lemon, juiced
salt and fresh cracked pepper

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.

In a medium bowl, toss the brussel sprouts, olive oil, garlic and lemon juice.  Season to taste with salt and pepper.  Spread in a single layer on the baking sheet.

Bake for 25-30 minutes, tossing once, until brussel sprouts are soft and brown in spots.  Serve immediately.