Best 5 Lemon Dijon Roasted Brussels Sprouts Recipes

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Lemon Dijon Roasted Brussels Sprouts: A Culinary Symphony of Tangy Citrus and Nutty Goodness

Feast your senses on the tantalizing aroma of roasted Brussels sprouts, expertly caramelized to perfection and infused with a harmonious blend of zesty lemon, tangy Dijon mustard, and a hint of garlic. The outer leaves, kissed by the heat of the oven, acquire a delightful crispiness that yields to a tender and flavorful core, bursting with a symphony of nutty and slightly sweet notes. This delectable side dish, a culinary masterpiece, will elevate any meal with its vibrant flavors and undeniable charm.

**Recipe Variations:**

1. **Bacon-Wrapped Brussels Sprouts:** Elevate the dish to new heights of indulgence by wrapping each sprout in a savory bacon blanket before roasting. The smoky, salty bacon adds an irresistible layer of flavor and richness that will tantalize your taste buds.

2. **Honey-Glazed Brussels Sprouts:** For a sweeter twist, drizzle the roasted sprouts with a honey glaze before serving. The sticky-sweet glaze adds a touch of elegance and complements the tangy lemon Dijon flavor beautifully.

3. **Balsamic Brussels Sprouts:** Introduce a touch of sophistication by drizzling roasted sprouts with a balsamic reduction. The sweet and tangy reduction adds a complex layer of flavor that will impress even the most discerning palate.

4. **Parmesan Roasted Brussels Sprouts:** Sprinkle freshly grated Parmesan cheese over the roasted sprouts before serving. The salty, nutty cheese will add a delightful savory touch and create an irresistible golden crust.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS



Lemon Roasted Fingerlings and Brussels Sprouts image

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 pound fingerling potatoes, halved
1 pound Brussels sprouts, trimmed and halved
6 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey

Steps:

  • Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LEMON-BUTTER BRUSSELS SPROUTS



Lemon-Butter Brussels Sprouts image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH



Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish image

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Provided by Alison Roman

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons honey
1 1/2 tablespoons harissa
5 tablespoons olive oil
1 1/2 pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
1/2 lemon, rind included, seeds removed, finely chopped
1/2 cup parsley, tender leaves and stems, finely chopped
1/2 small shallot, peeled and finely chopped

Steps:

  • Heat oven to 450 degrees.
  • In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
  • While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
  • Top roasted brussels sprouts with lemon relish before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

LEMONY BRUSSELS SPROUT SLAW



Lemony Brussels Sprout Slaw image

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
1/4 cup chopped fresh mint leaves

Steps:

  • To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
  • Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

Tips for Making Lemon Dijon Roasted Brussels Sprouts

* Use fresh Brussels sprouts. The fresher the Brussels sprouts, the better they will taste. * Trim the Brussels sprouts properly. Cut off the stem end and any yellow or wilted leaves. * Roast the Brussels sprouts at a high temperature. This will help them to caramelize and brown. * Toss the Brussels sprouts with olive oil, lemon juice, Dijon mustard, salt, and pepper before roasting. This will help them to develop flavor. * Roast the Brussels sprouts until they are tender and slightly charred. This usually takes about 15-20 minutes. * Serve the Brussels sprouts immediately. They are best served hot and crispy.

Conclusion - Why These Lemon-Dijon Roasted Brussels Sprouts Are a Must-Try

Lemon-Dijon roasted Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be prepared in a short time. Roasted Brussels sprouts are also a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. If you are looking for a new and exciting way to prepare Brussels sprouts, be sure to try this recipe for lemon-Dijon roasted Brussels sprouts.

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