Purple Brussels sprouts are unique. You can’t find these babies in the store! These were grown right here in my garden, and when roasted with a little olive oil, salt, and pepper, they couldn’t be better. We added a little gremolata for a zesty kick.
ROASTED PURPLE BRUSSELS SPROUTS WITH GREMOLATA
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
MAKES: 6 SERVINGS
6 cups Brussels sprouts, halved (about 1½ lbs)
1½ T olive oil, divided
½ t salt
2 cups parsley, minced
2 garlic cloves, peeled and minced
1 lemon, zested
¼ t pepper
1. Preheat oven to 375°F. In a medium bowl, toss the Brussels sprouts with 1 T of olive oil and salt. Transfer to a 9”x13” baking dish and roast for 30 minutes, or until tender.
2. In a small bowl, combine parsley, garlic, lemon zest, pepper, and remaining olive oil. Stir to combine. Serve gremolata over roasted Brussels sprouts.
Gather ingredients. Preheat oven to 375°F.
Add 6 cups of halved Brussels sprouts to a medium bowl. Add 1 T of olive oil.
Add ½ t of salt.
Toss to combine.
Transfer to a 9”x13” baking dish and roast for 30 minutes, or until tender.
Gather 2 cups of parsley and mince.
Add 2 peeled and minced garlic cloves and the zest of 1 lemon to the bowl of parsley.
Add ¼ t pepper.
Then add remaining ½ T of olive oil. Stir to combine.
Serve gremolata over roasted Brussels sprouts.