Karl’s Roasted Brussels Sprouts with Lime and Chives

With the French girl here every day seems like a challenge meal day. I decided I needed a vegetable side dish to go with my chicken and faro. I have not made Brussels sprouts in a while and Jan really loves them.

Karl’s Roasted Brussels Sprouts with Lime and Chives

Karl’s Roasted Brussels Sprouts with Lime and Chives

Karl’s Roasted Brussels Sprouts with Lime and Chives

Ingredients

1 lb. Brussels sprouts
2 Tbs. butter
1 clove garlic, finely crushed
1 Tbs. lime juice, fresh
¼ tsp black pepper
Pinch Kosher salt
Pinch sugar

2 tsp. chives, snipped

Directions

1. Heat oven to 425°.

2. Trim the bottoms off of the Brussels sprouts and remove any damaged leaves. If large, cut in half.

Tip: Today I am using the smallest Brussels sprouts I could find.

3.  Blanch the Brussels sprouts for one minute.

4. Melt the butter into a bowl and mix in the garlic, pepper, salt and sugar. Add Brussels sprouts and toss to coat.

5. Spread the Brussels sprouts out on a roasting pan and roast for 20-30 minutes, stirring once after about 15 minutes, until brown and caramelized

Tip: You can save energy by turning off the oven after 20 minutes and using the residual heat for finish cooking the Brussels sprouts.

6. Place the Brussels sprouts in a serving bowl and garnish with the chives.

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Filed under Side Dishes, Vegan, Vegetables

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