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Charred Brussel Sprouts with Lemon

This is my absolute favorite recipe for brussel sprouts. When you roast them whole on a very high temperature they get charred on the outside but soft and delicious on the inside. This is a staple on my table. Sometime I add a tablespoon of maple of a tablespoon of zaatar spice to mix it up.

Charred Brussel Sprouts with Lemon


2 Packages of brussel sprouts (about 30 pcs)

juice of 2 large lemons

1 teaspoon of salt

2 tablespoon of olive oil


Preheat your oven to 425 degrees. (400 convection)

Place your brussel sprouts on a sheet tray and drizzle with the lemon juice, salt and olive oil. Mix really well.

Bake uncovered for 18-22 minutes. You'll know its ready when it is fork tender. You can serve hot or the next day at room temperature.

Plan Ahead:

You can make it up to 2 days before and keep them in an air tight container in the refrigerator. Leave them on your counter for one hour to come to room temperature for serving. Alternatively, you can reheat at 300 degrees for 15 minutes uncovered.

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