Roasted Brussels Sprouts with Lemon and Walnuts
I didn’t always have the good relationship that I have today with Brussels sprouts. I either undercooked them or overcooked them. And they seemed too have a somewhat bitter taste. What did I know? I certainly didn’t know about roasting them back then. I had the working mom-canned veggie syndrome that I had to flush from my system. No hard feelings, Mom. This is your birthday month, after all. And your 90th, no less! Which is partly why I’ve been off the radar… there’s a party to plan!
I always liked the look of Brussels sprouts, though. There was a small photograph that I had picked up at a crafts show that hung in my kitchen. It was of a large head of cut green cabbage next to a standing box grater. Spilling out of the box grater were a bunch of whole Brussels sprouts. Mini cabbage heads! The image tickled me then and still does.
Of course, roasting has the same wonderful caramelizing effect on Brussels sprouts that it does with all vegetables.
Most often, I simply toss halved Brussels sprouts in a roasting pan or a ziploc bag with olive oil, salt, pepper and possibly some garlic. Roast until tender and browned. My Novio loves to eat any charred leaves that are left in the pan.
When I want to dress it up a bit more, I zest a lemon, mix with lemon juice and olive oil and add salt and pepper. Walnut oil is an excellent choice instead of olive oil. This dressing is drizzled over the warm vegetables. Toasted walnuts are sprinkled over the top.
Playing dress-up
ROASTED BRUSSELS SPROUTS WITH LEMON AND WALNUTS
Ingredients:
2 lbs. (1 kg.) Brussels sprouts 3 T. olive oil 1/2 t. salt 1/4 t. pepper 1/2 t. garlic powder zest of 1 lemon juice of 1/2 lemon 1 T. olive oil or walnut oil 1/4 c. (50 g.) walnuts, toasted and choppedDirections:
Preheat oven to 400°F (200°C).
Wash Brussels sprouts and pat well to dry.
Cut the veggies in half lengthwise.
Toss with olive oil, salt, pepper and garlic powder.
Lay flat, cut-side down in a foil-lined pan (I use my trusty 1/2 sheet pan). Roast for 15 minutes. Toss and roast for another 10 minutes or until fork-tender and browned. Place in serving dish.
Mix together the lemon zest, lemon juice, olive oil and a little salt and pepper. Pour over warm Brussels sprouts.
Toast the walnuts in a heated, dry skillet for 2-3 minutes over medium heat or just until aromatic. Sprinkle over vegetables.
Serves 4-6 as a side dish.
bb note: Walnut oil keeps well in the refrigerator (as do other nut oils).
bumbleberry breeze 
I’m a Brussels Sprouts convert, too. Roasting them brings out all that hidden sugar. I’ve converted a few catering clients as well! Lovely post, Judy!
So you’re a veggie missionary!Thanks for the comment…J
Dear Judy,
I have not had time to write you, but I want to tell you how much I appreciate these recipes. Most of all. as a writing teacher, I love your creative introductions. Thanks again.. Florene Rozen
Thanks for the lovely compliment! Means a lot coming from a writer…J
Dear Judy,
I’ve been enjoying all your posts lately-I like the way that you’ve been telling a bit more about your life and who you are-beside the woman who gets to go home with the keyboard/vocalist at the end of the party, but somehow I haven’t made time to respond. This time I’m on it even though I should be preparing the drash that I’m signed up to give tomorrow.
I do have some brussels sprouts stories though. When I was, my family lived for a year in England (my dad was on sabbatical). We rented a large old Victorian house in a small village outside of Cambridge. It couldn’t have been more different than Tucson where I grew up, and we felt that we had stepped back in time. The house was heated and all cooking was done on a big old coke burning stove with four ovens, and since the kitchen was the only warm room in the house we all raced down to it in the morning, and took our hot water bottles up to bed with us at night.
The owners of the house wanted their gardener to continue to have employment while they were away, so we inherited a gardener who grew lots and lots of brussels sprouts for our supposed enjoyment. All I can say is that I wish we’d had this recipe then.
I finally kind of warmed up to them when shopping with my first born and he was absolutely enchanted by them-“baby cabbages! Baby cabbages”.
I can hardly wait to try them roasted and dressed Ala Judy Weintraub.
I usually make Brussels sprouts with pine nuts, I can’t wait to try it with walnuts!
Pine nuts are a great way to go too… with so many things!
Whenever I have roasted brussel spouts in the past, they have come out SOAGY and I think that is because i have not DRIED them thoroughly. I would like to try your excellent and simple recipe, being sure to dry them well.
Many thanks and hugs to you, Judy.
Rita
Good luck Rita- you’re right- not fully drying the veggies means you’re actually steaming them in the oven and not roasting at all!