Roasted Ginger Lemon Brussels Sprouts
- 1 3/4 pounds (750g) brussels sprouts
- 1/4 cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 lemon, zest finely grated
- 1 tablespoon finely grated ginger
- 1 teaspoon sugar
- sea salt
- Set the oven to 390u0b0F / 200u0b0C.
- Cut the bottom off the cabbages, remove the outer leaves and cut the brussels sprouts in half.
- Whisk the olive oil with the lemon juice, zest and ginger.
- Spread the brussels sprouts in a baking dish and mix them with the aromatic oil using your fingers to coat them thoroughly, sprinkle them with sugar and salt.
- Put the baking dish in the oven and turn the cabbages with a spoon or spatula after about 10 minutes and then every 5 minutes to prevent them turning too dark. Take them out of the oven after about 25-30 minutes or when they are golden brown and al dente.
brussels sprouts, olive oil, freshly squeezed lemon juice, lemon, ginger, sugar, salt
Taken from food52.com/recipes/32177-roasted-ginger-lemon-brussels-sprouts (may not work)