This recipe is inspired by Chef AJ’s Roasted Brussel Sprouts recipe from her Ultimate Weight-Loss program. They’re always a hit!
Although her sprouts are DELICIOUS, I wanted to make a version that has a little more moisture and incorporates fresh rosemary.
Like zucchini, Brussel sprouts tend to be one of the more intimidating vegetables for people—regardless of the fact that they’re super simple to prepare!
Honestly, they do smell while they’re cooking, which doesn’t help their case at all, but, until you’ve actually put one in your mouth, you really don’t know if you’re a fan.
Plus, there are so many ways to prepare them and it can be easy to overcook them so they end up either soggy or burnt. And if you don’t flavor them well, they may taste kind of bland.
Don’t let a poor tasting stop you though! These guys are sooo delicious!
A little confession: I’ve had nothing but just Brussel sprouts for dinner many times. Yes, there are certainly times when even I don’t feel like doing much in the kitchen. This quick and easy dish requires less than 10 minutes of my actual time.
Brussels are especially tasty when they’re roasted and paired with sweet and sour sauce like this one. I just can’t stop popping them into my mouth, one after another!
If you’re not already on the brussel sprout fan train, I think this recipe will convert you!
FYI…This Brussel sprout salad is also magical at creating brussels sprout lovers! 😉
Recipe by Katie Mae
Makes 1–2 servings | Ready in 50 minutes | Stores 4 days in fridge
- 1 lb Brussel sprouts, stems trimmed and sliced in half
- 3 tablespoons aged balsamic vinegar, divided
- 1 small lemon, zested and juiced, divided
- ¼ fresh rosemary leaves (about 4 sprigs, destemmed)
- With a convection oven or airfyer, preheat to 375°F. In a conventional oven, preheat to 400°F. Line a rimmed baking sheet with parchment paper. Add 1 cup of water to the pan.
- Combine the sliced Brussel sprouts, 2 tablespoons of the balsamic vinegar, and the juice of ½ of a small lemon in a bowl. Toss well.
- Spread the brussels in a single layer across the baking sheet and then sprinkle on the fresh rosemary leaves.
- Cover with first a piece of parchment paper and then with foil. Make sure the foil is sealed around the pan to prevent the veggies from getting too dry. Bake for 30 to 40 minutes, depending on how big the halved brussels are. (For darker, crispier brussels, remove the foil for the last 5 minutes.)
- While they bake, add the last tablespoon of vinegar, juice from the other ½ of the lemon and the most of the lemon zest to the bowl.
- Once baked, transfer the brussels back to the bowl and toss again, so they are freshly coated with the lemon-balsamic dressing. Garnish with remaining lemon zest and an extra sprig of rosemary.