Baked Brussels Sprouts

9
Joshua McGee

By
@McGeekiest

I improvised this recipe to use up the smaller Brussels sprouts I snapped off from a full stalk I purchased. The nutty crunch and subtle citrus flavors complement the caramelized sprouts well. I will definitely make this again!

Blue Ribbon Recipe

These Brussels sprouts have a buttery nuttiness which is only enhanced by the lemon zest and sprinkling of fresh Parmesan. If you're looking for an easy Brussels sprouts recipe definitely give this one a try. It will be a delicious addition to any dinner table.

Note: This recipe uses baby Brussels sprouts. If you can't find them, cut regular-sized ones in half. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 1 lb
    small Brussels sprouts
  • 4 Tbsp
    butter
  • 1 tsp
    apple cider vinegar
  • ·
    kosher salt
  • ·
    freshly-ground black pepper
  • 1/2 c
    toasted pecan pieces
  • 1/2 c
    freshly grated Parmesan cheese
  • ·
    zest of 1 organic lemon

How to Make Baked Brussels Sprouts

Step-by-Step

  1. Preheat oven to 350°F (175°C). Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present).
  2. Drain and pat dry.
  3. Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
  4. Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar.
  5. Salt liberally and add freshly ground black pepper to taste. Toss with a spatula to coat.
  6. Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again and add pecan pieces.
  7. Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
  8. Bake an additional 5 minutes. Stir and serve hot.

Printable Recipe Card

About Baked Brussels Sprouts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Wheat Free Low Carb
Collection: Festive Feasts




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