Growing up I never once ate a brussels sprout. My mother can’t stand them, so she never bothered making them. When the brussels sprout trend of 2009 came about, I thought I might as well try them. I know that brussels sprouts can be quite bitter, so I thought roasting them would bring out their natural sweetness, and I was correct! My husband raved about them and ever since then I have been a fan.
Here in Los Angeles roasted brussels sprouts are ubiquitous in restaurants so I have had them many times. They are usually cooked with bacon, but I don’t eat pork, so in my version they are just cut into quarters, massaged with oil, salt, pepper, fresh garlic, and a pinch of red pepper flakes. Then you put them in an oven set to 375 and turn them every 10-15 minutes until browned- usually around the 30 minute mark.
For a regular weeknight meal I will serve them plain, but to fancy things up for company I serve it with a lemon garlic dip. The brightness of the lemon combines perfectly with the savory bittersweetness of the brussels sprouts. If you are looking for an autumn or winter vegetable side dish, then I would suggest these roasted brussels sprouts and lemon garlic dip. They are easy to make, and taste heavenly. You can even make them ahead of time and just warm them up in the oven while your guests are arriving! Just make sure to make enough because people will eat way more than you might expect.
Roasted Brussels Sprouts With Lemon Garlic Dip
1 stalk of fresh brussels sprouts
2 -3 cloves garlic smashed
pinch of red pepper flakes
salt/pepper to taste
1/3 cup mayonnaise
juice and zest of 1/2 lemon
1 clove garlic smashed
Preheat your oven to 375. Cut the brussels sprouts off their stalk and then cut into 1/2 or 1/4 depending on their size. Place on a baking sheet and drizzle with olive oil, salt, pepper, red pepper, and smashed garlic. For the garlic I suggest Dorot frozen garlic which I use all. the. time. It is in the frozen aisle at your local grocery store or Trader Joes. Massage the oil all over the sprouts until completely covered. Then roast for about 30 minutes, turning the sprouts every 10-15 minutes.
For the lemon garlic dip, mix together the mayonnaise, the zest and juice of 1/2 a lemon and the smashed clove of garlic. Add a little salt and taste to make sure you can really taste the lemon but it isn’t too overpowering. If you think it is too lemony, add some mayo. If you love garlic, add some more! The dip can be made up to three days ahead of the dinner and might I add it tastes lovely with steamed artichokes as well.