Yes, You Can Eat Cooked Lemons
Brussels sprouts with lemons is my third recipe using these underappreciated mini cabbages. I’m beginning to like these sprouts more and more. What do I like best about this recipe? That you can eat the lemons. They are so bright and full of flavor, a bit of zip that complements the Brussels sprouts, umami of the Kalamata olives, and salty Parmesan cheese. Putting this dish together takes just minutes and then you pop it into the oven to bake. Hands off until the timer goes off.
Brussels (yes, not Brussel) will keep really well in the refrigerator for weeks. This means you can buy a bag of sprouts for multiple meals. Kalamata olives and Parmesan cheese will hold their own as well. Lemons are more perishable but will last a while if refrigerated and are great for so many recipes.
What You Need to Make Brussels Sprouts with Lemons
- Brussels Sprouts – You want fresh sprouts. I recommend buying the pre-washed, ready to go so that you just need to trim and cut. You can also buy them fresh in the bulk, loose veggie section of the produce department, and I have even found them still on the stalk.
- Lemons – You just need one medium whole lemon. Today, I’m using Meyer Lemons which are brighter in color and sweeter… and obnoxiously beautiful. Regular lemons are just fine.
- Kalamata Olives – Salty and delicious. I recommend whole and pitted.
- Salt and Pepper – Sea salt and fresh ground pepper are the only seasonings needed.
- Olive Oil – Be generous. Too little will result in dry, shriveled Brussels Sprouts.
- Parmesan Cheese – Completely optional, but oh so tasty. Find a good parm, not the powder and grate your own fresh. Try Asiago too!
How to Make Brussels Sprouts with Lemons
Friends, this could not be simpler, and the result is so pretty, impressive, and not just good looking but delicious. First, preheat your oven to 425 degrees F. Then, start with the Brussels sprouts. Wash the if they are not already. Pat them dry. Trim off the very ends of each and cut them in half. Continue until all the Brussels sprouts are cut. Add them to the baking sheet. Toss in any leaves that fell off along the way.
Next, trim the ends off the lemon. Cut the lemon lengthwise, then again so that you have a quartered lemon. Then, cut each of the quarters into fourths or fifths so that you have small pie pieces. Remove any seeds. Give the lemon wedges a squeeze over the sprouts and toss them in the pile on the tray.
Measure out the Kalamata olives and give them a good drain. Add those to the lemons and Brussels sprouts. Top the fruit, veggies, and olives with olive oil. Add the salt and pepper. then give everything a good toss, I prefer to use my hands, making sure everything is coated with oil.
Spread the mix out over the pan in an even layer. Pop the baking sheet into the oven on the middle rack and bake for 30 minutes. Do not move anything while they bake. Do some kitchen clean up or prepare your entree. Take a break, read a book, etc.
After the timer goes off remove the Brussel sprouts from the oven. Grate Parmesan cheese over top, and serve immediately. Yes, you can eat the lemons too!
Tips, Tricks, and FAQs
- How long will Brussels Sprouts last? If raw, they will keep for at least a couple of weeks refrigerated. Great roasted or in a slaw see below for additional recipe ideas.
- Alternatives. Preparing these in a toaster oven is a great cook method too. I place the mix in a glass pie pan which is shallow and will fit in the small oven. Bake at the same temp and time until a bit toasting and crisp.
- Can I reheat Brussels Sprouts? Yes, I think this dish is best enjoyed the day of, but if you have any leftovers, place them in the toaster oven to reheat.
Brussels Sprouts with Lemons
Equipment
- parring knife
- cutting board
- baking sheet
Ingredients
- 12 ounces fresh Brussels sprouts
- 1 medium lemon
- 4 ounces Kalamata olives, pitted and drained (~⅔ of a cup)
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- grated Parmesan cheese
Instructions
- Preheat. The oven to 425 °F
- Brussels. Trim the ends off each Brussels sprouts, then cut them in half. Place the Brussels sprouts onto the baking sheet.12 ounces fresh Brussels sprouts
- Lemons. Cut the ends of the lemon, then cut lemon into quarters lengthwise, then each quarter into quarters or fifths. Remove seeds. Give the lemons a slight squeeze over the Brussels sprouts, then add the lemons to the Brussels sprouts.1 medium lemon
- Olives. Measure and drain the olives. Add the olives onto the lemons and Brussels sprouts.4 ounces Kalamata olives, pitted and drained (~⅔ of a cup)
- Oil. Pour the olive oil over the Brussels sprouts, lemons, and olives. Sprinkle with salt and pepper. Give the Brussels sprouts, lemons, and olives a toss until well coated.¼ cup olive oil, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Bake. Place the tray in the middle rack of the oven and back for 25-30 minutes. Do not disturb the sprouts.
- Cheese. Grate Parmesan cheese and sprinkle it over the Brussels sprouts. Serve immediately. Enjoy!grated Parmesan cheese
Other Recipes You Might Like…
Roasted Brussels Sprouts with Bacon and Dates
