Brussels sprouts are delicious if done right! This sweet (from balsamic vinegar) and slightly sour (from lemon juice) recipe is easy-peasy and full of health benefits.
Preheat oven to 350 degrees F.
Clean Brussels sprouts by removing outer leaves that have blemishes on them. Place them in a large bowl filled with cool water and swoosh them around to loosen any dirt. Drain and rinse.
Cut off the stems. Slice the Brussels sprouts in half or leave them whole if they are really small. Transfer them to a large mixing bowl or the baking dish you will use.
Mix olive oil, lemon-thyme, lemon zest from entire lemon, juice of the entire lemon, salt, and pepper in a small bowl. Set aside.
Chop up the small onion and add to the mixing bowl. Optional.
Cut up the potatoes in roughly the same size as the Brussels sprouts. Transfer them to the mixing bowl with the Brussels sprouts and onions.
In a large mixing bowl, pour the olive oil mixture over the vegetables. Coat the vegetables well. Alternatively, you can do this in the baking dish.
Transfer the vegetables to a large enough baking dish so that they are evenly layered. A little overlapping is perfectly fine. You may need to use two baking dishes.
Bake for about 20 minutes or until you can pierce a fork through the potatoes and Brussels sprouts have browned. Remove from oven.
Drizzle balsamic vinegar over the vegetables. Toss in the toasted walnuts and cranberries.
Eat as a side dish or put a fried egg on top for a satisfying breakfast, brunch or dinner!
- 4.0c Brussels sprouts
- 2.0 Small potatoes (any baking variety)
- 1.0 Small onion (optional)
- 1/3c Olive oil
- 1.0 Lemon
- Lemon zest
- 2.0Tbsp Lemon-thyme or thyme, dried
- 1/2tsp Salt
- 1.0tsp Pepper, freshly ground
- 1/2c Toasted walnuts, coarsely chopped
- 1/4c Cranberries, dried (optional)
- 1.0Tbsp Balsamic vinegar
San Francisco, California