Roasted Brussels Sprouts with Parsley, Lemon & Almonds
Prep Time
Serves
Cooking Mode
2 lb Brussels sprouts, trimmed and halved lengthwise
2 tbsp olive oil
½ tsp salt and pepper
½ cup sliced almonds
1 tbsp lemon zest and lemon juice
¼ cup chopped parsley
2 tbsp balsamic vinegar
2 lb Brussels sprouts, trimmed and halved lengthwise
2 tbsp olive oil
½ tsp salt and pepper
½ cup sliced almonds
1 tbsp lemon zest and lemon juice
¼ cup chopped parsley
2 tbsp balsamic vinegar
Directions
1Preheat oven to 375°F (190°C). Toss Brussels sprouts with oil, salt and pepper and place on a rimmed baking sheet. Roast on middle rack of oven, stirring occasionally, 25 min. Add almonds and roast another 5 min. or until sprouts are tender-crisp, outer leaves are golden and almonds are toasted.
2Transfer to a serving dish. Stir in lemon zest and juice and parsley. Drizzle with balsamic vinegar and serve.
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Personal Note
Personal Note
