Roasted brussels sprouts, punched up with bright citrus flavors to welcome early spring.
Simple greens always have a place on my table, no matter the season. As we (hopefully) shed the doldrums of winter, these brussels sprouts are the perfect “transitional” side for this not-quite-spring weather!
More than a few people have a love-hate relationship with brussels sprouts, but, I promise, these lime and sesame sprouts bear very little resemblance to the “dreaded” greens of your childhood. They are crispy on the outside and delicately roasted on the inside, and the brightness of lime really grounds the earthiness inherent to the sprouts. Bonus: it helps preserve the bright green color while roasting!
These make for a wonderful side for lunch or dinner. You can also mix them up with a simple vinaigrette, some spinach, and dried fruit for an easy salad.
If you are looking for more new ways to use brussels sprouts, make sure to check out these recipes: Brussels sprouts, kale, and red cabbage frittata , Cabbage, walnut, and shaved brussels sprouts salad.
- 2 lbs brussels sprouts
- olive oil
- half a teaspoon black sesame seeds
- 3 tablespoons fresh lime juice
- half a teaspoon lime zest
- salt
- Preheat oven to 400F.
- Trim and halve the brussels sprouts.
- In a large and spacious roasting pan - so that there is, comfortably, enough room for all the brussels sprouts - toss together the sprouts with oil, lime juice, salt, and zest.
- Sprinkle with black sesame seeds.
- Roast for 35-40 minutes until just charred and crispy on the outside.
I’m one of those that has always loved Brussels sprouts and must give this version a try…different and I’m sure delicious.
Thanks so much, Karen! I hope you enjoy it!