Marinated Brussels Sprouts With Lemon Recipes

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MARINATED OVEN-ROASTED BRUSSELS SPROUTS



Marinated Oven-Roasted Brussels Sprouts image

Marinated Oven-Roasted Brussels Sprouts are lemony & hearty. Made with only a few ingredients, these are fabulous to make-ahead because they marinate overnight.

Provided by Plant Test Kitchen

Categories     Side Dish     Sides

Time 12h20m

Number Of Ingredients 7

2 lb Brussels (cut in half or quartered)
1/2 cup lemon juice (~juice of 2 lemons)
3 TBSP avocado oil (or other neutral, high smoke point oil like non-virgin olive oil)
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a gallon size Ziplock bag or airtight container. Close bag or container. Toss to coat and distribute the marinade throughout the Brussels sprouts. Refrigerate overnight.
  • When ready to roast, preheat oven to 400 degrees F. Place Brussels on a baking sheet and bake for 15-20 minutes. Serve & enjoy.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 232 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

ROASTED BRUSSELS SPROUTS WITH LEMON



Roasted Brussels Sprouts With Lemon image

From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.

Provided by chrish574

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 (10 ounce) containers Brussels sprouts, trimmed and halved
1 teaspoon lemon zest, freshly grated
1 teaspoon lemon juice

Steps:

  • Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
  • Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

LEMON-BUTTER BRUSSELS SPROUTS



Lemon-Butter Brussels Sprouts image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

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