Roasted Lemon Brussels Sprouts – November 2011



Here’s a Roasted Lemon Brussels Sprouts recipe to brighten up your day.


  • 3 tablespoons olive oil
  • 2 pounds fresh brussels sprouts, end trimmed and halved
  • 1 lemon, cut into quarters and then into paper thin slices
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup freshly grated parmesan cheese (optional)
  • juice of a lemon


  1. Cut the brussels sprouts in half, lengthwise.
  2. Toss with olive oil, lemon slices, salt and pepper in a large bowl.
  3. Get your skillet hot and place the Brussels sprouts flat down.
  4. Cook for 15 minutes until they brown.
  5. A few minutes before serving I cover the pan to ensure that they are cooked thru and thru.
  6. Right before serving squeeze lemon juice over them.

Compliments of The Rose Pistola Cookbook from the restaurant in North Beach, San Francisco. A favorite spot of mine.

One Response to “Roasted Lemon Brussels Sprouts – November 2011”

  1. Terrence

    Cool blog,looking to communicate

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