While roasted Brussels sprouts with olive oil and salt are delicious on their own, the addition of lemon and toasted nuts really turns up the flavour here
Ingredients
1 kg
Brussels sprouts
(stem ends trimmed and cut in half Olive oil Coarse; freshly ground; freshly squeezed; walnuts; toasted; coarsely chopped)
1 tbsp
Olive Oil, Extra Virgin
1 pinch
Salt
(Sea)
2 tbsp
Lemon juice
(fresh squeezed)
1/2 cup
Walnuts
(toasted, coarsely chopped, or pecans)
Instructions
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil salt and pepper. Cook for approximately 15-20 minutes until crispy brown, tossing halfway through.
When ready toss the Brussel sprouts with the lemon and walnuts and enjoy!
Notes:
For more flavour, add some pancetta or bacon. Brussels sprouts are especially high in kaempferol, an antioxidant that has been studied extensively for its many health-promoting properties.
![Roasted Brussels Sprouts with Walnuts [BR]](/media/recipe/2018/01/roasted-brussels-sprouts-minv1-min.jpeg)
