Try these, even if you don’t like Brussels sprouts. Trust me! They aren’t mushy and they aren’t soggy. These Brussels are crispy and delicious. And, super easy.
Brussels sprouts are in season in the Fall so get some soon and try this recipe. Just toss the brussels with some oil and lemon pepper and bake them, they’re that quick.
Lemon Pepper Brussels Sprouts
- 2 cups Brussels sprouts, destemmed and quartered
- 2 tablespoons Almond oil
- 1 1/2 tablespoons lemon pepper
Incorporate and mix together in a bowl. Spread out onto a parchment paper-lined baking pan and bake at 400 degrees for 20 minutes or until crispy and browning.
Like this recipe? Go HERE to check out my books!
It’s early Saturday morning but I can’t stop dreaming about the broccoli from dinner last night. Broccoli you say? Yes!
So I love broccoli, steamed, raw, and otherwise. My hubby, not so much. This recipe though? He told me how great he thought it was and I was floored to say the least.
This broccoli side is the easiest and tastiest. Just toss together a few ingredients and bake in the oven creating a crispy, crunchy, nutty flavor. This is going to be a new weekly staple for sure.
Oven Roasted Garlic Lemon Pepper Broccoli
- 3 cups broccoli florets
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mix all ingredients together and bake at 400 degrees for 30 minutes and enjoy!
Do you like this recipe? Check out my soup and salad book! You can read it for free this weekend (6/24 & 25.)
And here’s my other book too: