Brussels. You either love them or you hate them. It’s almost like cilantro. Me? I love them – especially when they are roasted in a butter sauce, then cooked to perfection! My children like them, too! (Let’s be real… there’s not much my children don’t like these days!)
Since my husband and I eat less than 20 carbs a day, we like to change up the vegetables we consume, and these buttered brussels sprouts are always a treat!
Brussels sprouts are always available, whether you buy fresh or frozen. I really don’t find a difference in texture or taste, so I buy them either way! (It’s all in the way you prepare them!)
You will need:
- 1 lb brussels sprouts
- ¼ cup butter
- ½ tsp salt
- black pepper to taste
- juice from ½ lemon
You could also add in:
- 4-5 slices crisped up bacon or Pancetta
- ½ cup grated parmesan cheese
- 2 cloves garlic, crushed
I personally like adding the crushed garlic to the melted butter to give it that extra kick my stomach is looking for!
Directions:
Preheat the oven to 350. Wash the brussels sprouts and cut them in half.
In a baking dish, add the brussels sprouts, making one flat layer. Pour the melted butter over the sprouts, then drizzle with lemon juice.
Season with salt and pepper to taste, then mix well to allow the oil and seasoning combine. Place the baking dish in the oven and bake for 15 minutes and toss to flip.
Bake for another 20 minutes until crispy on the outside and tender on the inside. You may have to flip again and cook for another 8 minutes until they are cooked to your liking. Cooking time will depend on the size of your brussels sprouts.
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