Roasted Brussels Sprouts with Lemon Zest and Red Pepper Flakes

Roasted Brussels Sprouts with Lemon Zest and Red Pepper Flakes (serves 4)

I love Brussels sprouts in all guises (except when I had to pick them from the garden as a child in the freezing cold). Sprouts go well with other ingredients – beetroot, pancetta. We always have them as a side dish for Thanksgiving. Since there is a lot of talk about cutting down on the amount of meat people eat and also the quantity, I like to cook more interesting vegetable dishes and instead of the saying ‘meat and veg’, I like to emphasize ‘veg with meat’. Quite often, when eating out, I ask for two portions of vegetables and ditch the carbs (sometimes there is no choice but to do that anyway). These sprouts go well with chicken, turkey and pork.

1 pound Brussels sprouts – trimmed and cut in half lengthwise if large

2 tbsp. extra virgin olive oil

Sea salt and freshly ground black pepper

Pinch of red pepper flakes – more or less, depending on how you spicy you like your food

Zest of 1 lemon – finely grated

Put oil, salt and pepper and red pepper flakes on a metal baking tray.

Toss sprouts in this mixture.

Grate lemon zest  over sprouts and toss again.

Roast in oven for 30 – 40 minutes until sprouts are tender and browned.


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