Brussels sprouts!  I am in love with these mini-cabbage full of vitamins and nutrients.  They have been making an appearance on my Thanksgiving table for quite a few years.  This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.

When it came to Thanksgiving, I chose to deal with each of the stalks separately – roasting the brussels sprouts from one of them as I have in the past – cutting them off, halving, and drizzling with oil.  The other stalk was an experiment – my first time roasting the brussels sprouts whole, attached to the stalk.  Both ways were delicious in their own ways.  Try each one and let me know your favorite.

Roasted Brussels Sprouts with Garlic, Lemon and Parsley


1 stalk of brussels sprouts, cut off and halved

2-4 tablespoons olive oil

salt and pepper to taste

1/4 cup chopped parsley

2 garlic cloves, grated

2 tablespoons lemon juice

1 teaspoon lemon zest


1.  Preheat oven to 425 degrees.

2.  Drizzle brussels sprouts with olive oil and season with salt and pepper.  Spread in one layer on a cookie sheet.

3.  Roast brussels sprouts in the oven for 30-40 minutes turning halfway through.

4.  Toss roasted brussels sprouts with parsley, garlic, lemon juice and lemon zest.  Season with additional olive oil, salt and pepper, if desired.

Ready for another recipe? Try Whole Roasted Brussels Sprouts!

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