Roasted Lemon-Thyme Brussels Sprouts

This recipe is always requested when I cater during the fall and winter seasons. If people don't love Brussels sprouts, they probably don't know how to prepare them! Most people grow up with steamed Brussels sprouts. Steamed Brussels sprouts not only smell bad but don't have much flavor. 

After I made this version for my own family Thanksgiving, my brothers went from hating Brussels sprouts to loving them. Now they always request this side at the Thanksgiving table. 

It's a simple vegan recipe that is easy to prepare. Most people add bacon to Brussels but you don't need it! The secret is adding a little honey or maple to take away the bitterness of the Brussels. As they roast in the oven, that hint of sweet caramelizes beautifully. It crisps up some of the leaves for the coveted tidbits. 

How to do it: 

• Make a olive oil - lemon - honey - thyme dressing
• Toss Brussels in the dressing
• Roast at 400 F for 35-40 minutes
• Add more dressing or sprinkle of salt if desired. Serve with extra lemon wedges

Roasted Lemon-Thyme Brussels Sprouts

(Serves 4) 

• 1 lb. Brussels sprouts, trimmed and halved
• 2 Tbsp olive oil
• ½ tsp. salt
• fresh cracked pepper
• 1 lemon, zested and juiced plus more for decoration
• 1-2 tbsp. honey
• small bushel fresh thyme (keep on branch)

Preheat oven to 400 F. 

In a small bowl, mix the olive oil, salt, pepper, lemon zest and juice, honey and a few branches of thyme. Whisk up well or shake in a jar. 

Trim and halve Brussels sprouts. Toss Brussels in half of the dressing in a large bowl. 

Place Brussels sprouts on a roasting tray, trying to get them on a single layer so they roast and get crispy. I use brown parchment because it's unbleached so bleaching agents don't go into food like in the white bleached sheets. See recommendation above. 

Roast for 35-40 minutes, tossing once or twice throughout cooking. They are done when they get a deep golden color and some leaves crisp up. 

When they are done, taste. If they need more flavor, toss with remaining dressing. (I always do this right before serving so they remain crispy)

This recipe can be doubled or tripled easily. Just make sure to roast on two or three pans and keep them on a single layer. 

Decorate with lemon wedges and more thyme. 

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