the best roasted brussels sprouts

November 25, 2014


the best roasted brussels sprouts via M Loves M @marmar
Are you making anything for Thanksgiving? If you need a last minute side dish suggestion you have to try these brussels sprouts! I know, brussels sprouts aren’t the most exciting vegetable. In fact, up until a few years ago I really didn’t care for them…at all! I thought they were ok, but I’d much rather have other veggies like mushrooms, eggplant, or zucchini. That was until I discovered how delicious they are roasted in the oven. This recipe is one of our absolute favorites and I make them all the time. Dare I say they’re the best roasted brussels sprouts ever? I think I do! I’m so excited to share this recipe with you! Hopefully you’ll make it, love it, and come back here and leave your thoughts! It’s a great brussels sprouts dish for someone who isn’t crazy about the veggie but has only really had them boiled. It’s also an easy dish that doesn’t take more than 30 minutes to prepare. Gotta love that! Plus, did I mention there’s garlic and melted butter in the sauce? You know that means it’s good!
pre-cooked brussels sprouts via M Loves M @marmar
roasted brussels sprouts sauce ingredients via M Loves M @marmar
the best roasted brussels sprouts via M Loves M @marmar
the best roasted brussels sprouts via M Loves M @marmar

The Best Roasted Brussels Sprouts
serves 4 as a side dish

1 pound of brussels sprouts
2 Tablespoons extra virgin olive oil
4 Tablespoons unsalted butter
3 garlic cloves, minced
1 Tablespoon lemon juice
1 Tablespoon capers
2 Tablespoons fresh flat-leaf parsley, chopped
salt and pepper
grilled bread

Preheat oven to 350 degrees Fahrenheit. Cut off ends of brussels sprouts and remove tough outer leaves. Cut in half lengthwise and put into a bowl. Toss with 2 Tablespoons olive oil, a pinch of salt and pepper, until evenly coated. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes.

Meanwhile, melt butter in a small sauté pan over medium heat. Then, add garlic and and cook until garlic turns golden brown, but not burnt, about 5 minutes. Add lemon juice, capers, parsley, and another pinch of salt and pepper. Stir until incorporated and remove from the heat.

Toss sprouts with sauce until evenly incorporated and enjoy! Serve with toasted or grilled bread if you like.

Note: If you want to add another salty element you can also add about 1 tsp of minced anchovy and add to butter with the minced garlic. It’s really good but left it out above since I know some people don’t like anchovies that much.


Happy Thanksgiving week to all you US readers! I would love to know what you’re making or looking forward to eating on Thursday. It’s all so good right? I think I’m looking forward to the stuffing most of all. Oh and the pumpkin pie! My mom makes a mean dessert bar! And appetizer bar for that matter haha!

P.S. Make sure to enter the Lulu & Georgia and Parachute Home Giveaway
Tomorrow is the last day to enter!!

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