Roasted Sweet and Sour Brussels Sprouts

4.50 from 2 votes

Roasted Sweet and Sour Brussels Sprouts

If you have avoided eating Brussels sprouts due to a bad experience in the past (think tough, bitter, bland, mushy ...), you may need to give them another try with this very recipe.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Sally

Ingredients

1 pound fresh Brussels sprouts
3 tablespoon olive oil, divided
2 large cloves garlic, finely chopped
3 tablespoon soy sauce
2 tablespoon fresh squeezed lemon juice (about 1 large lemon)
1 teaspoon sesame oil
2 tablespoon maple syrup (can also use honey if you wish)
salt and pepper to taste

Instructions

Preheat oven and pan to 450 degrees.
Wash each Brussels sprout, removing the outer loose leaves. Cut each in half as pictured, cutting off the tough end.
Take pan out of oven and layer Brussels sprouts flat side up where they are not touching each other.
Drizzle with 1-2 tablespoon of the olive oil until all the flat surfaces of the sprouts is lightly covered.
Place in preheated oven and cook for 20-25 minutes, checking about halfway through.
Meanwhile, in small saucepan, heat the garlic, soy sauce, rest of the olive oil, sesame oil, lemon juice, and maple syrup to a simmer, stirring frequently until thickened a bit.
When Brussels sprouts are nicely browned, remove from the oven and transfer to a serving dish. Pour over the sauce mixture and gently toss.
Add a bit of salt and black pepper as desired after tasting.
Serve immediately with your favorite main course such as pot roast, steaks, fish, or chicken. Or serve them as an appetizer (that's what we did - with our fingers, at that).

Nutrition