Brussels Sprouts, a wintertime vegetable, can be roasted, sauteed, steamed or shaved raw as a salad, and make a great vegetarian meal. You usually see Brussels Sprouts on the holiday table, but for me – it’s a vegetable I like to enjoy all season long. Adding citrus flavors to Brussels Sprouts perks up it’s slightly bitter taste, and after roasting – this vegetable becomes fork tender crazy good.
For a fast and easy dinner, using a sheet pan as your cooking vessel makes perfect sense. Slicing fresh Brussels Sprouts in half and tossing them in oil, and then adding a squeeze of lemon juice is the start of a perfect meal. After roasting, a dollop or two of fresh ricotta mixed with lemon zest and a little more juice adds a creaminess to this dish like icing on a cake. The ricotta warms a bit after resting on the heated sheet pan and when spooned onto plates, glazes over the cooked sprouts.
If you’re not a vegetarian, or prefer to have a little protein with your meal, you can serve this recipe as a side dish instead of salad. I think it’s a grand idea to serve these sprouts on a side-salad plate to enjoy just like you would a plate of hardy winter greens.
4 cups fresh Brussels Sprouts, sliced in half
1 cup whole-milk Ricotta cheese
1 lemon, divided
4 lemon slices, optional
salt & pepper
- Preheat oven to 425 degrees. Add Brussels Sprouts and 1 1/2 tablespoons of oil to a sheet pan and toss to coat. Sprinkle with salt and pepper and lay sprouts cut-side down.
- Zest lemon, set aside. Cut lemon in half and squeeze half over top of Brussels Sprouts. Place sheet pan in oven and roast Brussels Sprouts for 20-25 minutes, or until deep golden brown on edges and fork tender.
- In a small bowl, add Ricotta, lemon zest and 1/4 teaspoon salt. Squeeze remaining half lemon juice over top, stir.
- Remove Brussels Sprouts from oven and immediately dollop with Ricotta and additional lemon slices if desired. Serve on plates. Enjoy!