Speed up roasting vegetables, like these lemon-and-thyme-infused Brussels sprouts, by cooking them on two large baking sheets instead of just one. This basic roasting technique also works for other root vegetables such as carrots, parsnips and potatoes.

Hilary Meyer
Source: EatingWell Magazine, November/December 2015

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

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  • Toss Brussels sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.

  • Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8 to 10 minutes more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

204 calories; protein 6.8g 14% DV; carbohydrates 13.8g 4% DV; dietary fiber 4.6g 19% DV; sugars 3.3g; fat 15.3g 24% DV; saturated fat 2.5g 13% DV; cholesterol 3.2mg 1% DV; vitamin a iu 1337.3IU 27% DV; vitamin c 105.5mg 176% DV; folate 102.4mcg 26% DV; calcium 122mg 12% DV; iron 2.5mg 14% DV; magnesium 51mg 18% DV; potassium 577.3mg 16% DV; sodium 304.3mg 12% DV; thiamin 0.2mg 20% DV.
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Reviews (2)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2015
The best roasted Brussels sprouts recipe ever! I was sold on this recipe when I saw I did not need to pre-boil or steam the Brussels sprouts first. I cut the recipe in half the first time I made it and it still turned out great. The only downside was my husband and I ate them all! This recipe is quick to prepare and is finished roasting in 20 minutes. It's simple enough for a weekday side dish and yet impressive enough for company. Pros: Very easy few ingredients no pre-cooking Brussels sprouts! Cons: You'll want to eat them all! Read More
Rating: 5 stars
03/10/2017
Delicious! Read More
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