Roasted Smoky Lemon Brussels Sprouts
Dish Type: Side Dish
Cuisine: Vegan
Ingredient prep: 
Cook time: 
Total time: 
Makes: 4 side servings
Need a break from the bacon and butter routine? Try this quick, healthy, impressive preparation for your next batch of Brussels sprouts.
  • 1 lb. Brussels sprouts, stem and dirty outer leaves removed, quartered if large, and well dried
  • 1½ T olive oil
  • ¾ t sea or kosher salt
  • ¼ t ground black pepper (or more to taste)
  • 1 T fresh squeezed lemon juice
  • ½ t smoked (Spanish) paprika
Make It
  1. Preheat oven to 425 degrees (F). On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
  2. Roast in bottom third of oven for 5 minutes. Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized. Immediately toss with lemon juice on the sheet pan, then stir in smoked paprika. Sprinkle with a little more salt, to taste. Serve after cooling slightly (see notes for make-ahead storage).
Nutrition: the recipe is gluten free, vegan, and super healthy.

The sprouts are excellent served fresh, but they also do well kept in the fridge for a few days. For optimal texture, let them cool right on the sheet pan before piling them into an airtight container. Reheat in a 300 degree oven, uncovered, 15 to 20 minutes.

You can substitute regular paprika with good results, it just won't have quite the depth and mystery of the smoked variety.
Recipe by Natural Comfort Kitchen at