Spicy Roasted Brussels Sprouts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS!

One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children.

Brussels sprouts are one of my favorite roasted veggies. They are packed with nutrients and flavor and quick to roast. They also work well with a handful of flavor combinations that are extremely tasty, such as:

Brussels + bacon + garlic+ cider vinegar

Brussels + cream + nutmeg

Brussels + lemon juice + thyme

Brussels + garlic + chili powder + lemon

I so enjoy purchasing Brussels sprouts at Market Street. This veggie is available in bulk form so that I can hand select the Brussels that will be coming home with me. This plentiful green mound of beautiful Brussels is always waiting patiently to be scooped up and weighed—and then taken home to be roasted.

Ahhh, the joys of produce shopping.

When at the produce section at Market Street, don’t forget to spin around and grab a few lemons. This versatile fruit is also a critical component to your dinner.

One of my favorite ways to serve roasted Brussels sprouts is with a side of greek yogurt topped with lemon zest. The tangy greek yogurt and sweet lemon zest are perfect companions to this heavy-flavored vegetable.

A few pointers when preparing Brussels sprouts:

Be sure to cut off the hard end of the vegetable.

To make for a quicker roast, slice the Brussels in half, hot dog style.

Remove any damaged or dirty outer leaves when prepping the Brussels.

Now that you’ve been properly encouraged and prepped. All that’s left is for you to repeat after me:

Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS!

Spicy Roasted Brussels Sprouts

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon cayenne

1/2 teaspoon chili powder

1 teaspoon kosher salt

1 ½ pounds Brussels sprouts, ends removed and brussels sprouts halved

juice of 1/2 a lemon

greek yogurt

lemon zest

Directions

1. Heat the oven to 450 degrees.

2. In a large bowl, combine the oil, salt, garlic powder, cayenne and chili powder. Whisk well to combine.

3. Place the Brussels sprouts into the olive oil mixture and coat the brussels well.

4. On a rimmed baking sheet, spread the Brussels sprouts in a single layer. Cover the baking sheet tightly with foil.

5. Cook the Brussels sprouts for 20 minutes. After 20 minutes, remove the foil and lower the heat to 425 degrees. Continue to roast, uncovered, for 15 to 20 minutes (until browned to your liking), stirring every 5-8 minutes.

6. Top the Brussels with a squeeze of lemon juice and serve warm with a side of Greek yogurt topped with lemon zest.