Delicious and simple oven-roasted brussel sprouts with a creamy lemon-basil sauce.
My family (as in the one I grew up in) has a major obsession with roasted veggies. At least once a week dinner would be an assortment of veggie side dishes — usually 2-3 of the following: roasted cauliflower, roasted brussels, steamed cabbage, carrots, roasted asparagus, roasted sweet potatoes … the list goes on and on.
Each veggie side dish (there would be 3 or 4 and then a giant salad) was quickly demolished. There was never a single roasted veggie left. So I shouldn’t have been surprised to hear that my parents, while watching the boys a few weeks back, made them some roasted veggies for their meals.
When I picked up the kiddos and asked my parents how they behaved, I found out that the toddler had had a major meltdown over some roasted brussel sprouts.
Except, not in the way you think.The meltdown ensued when they were all gone! Apparently he hoarded the tray of brussel sprouts, refused to share them, and ate every single one. And then he was apparently quite upset when they were all gone.
So…….is my toddler crazy?! Aren’t brussel sprouts and broccoli like the definition of “poison” for little kiddos? I mean, please, don’t get me wrong. I’m in no way complaining!
After hearing the story I decided it was time to start making more roasted veggies (especially brussel sprouts) for the family.
I’ve been roasting all kinds of veggies and the toddler has been loving them so far. But it is clear that brussel sprouts are the clear winner in his book. I’m pretty sure he’d pick them over candy. Not that I’m going to test that theory or anything because let’s be honest, it’s probably not a very solid theory.
What toddler would honestly pick veggies over candy? Buuuuut then again, what toddler has a meltdown over an empty tray of brussel sprouts? ?
What has really made me go overboard in the veggie roasting is a brand new (to me) product we’ve been using like crazy — Marzetti® Veggie Drizzle® Finishing Sauces. Marzetti® Veggie Drizzle® Finishing Sauces are for roasted or cooked veggies.
Essentially, you roast your veggies as you normally would and then finish them off with these delicious sauces. They’ve got quite a few flavors — our favorites are the lemon basil and garlic parmesan. Both are amazing with brussel sprouts!
The lemon basil has a sharp, herby flavor that makes the brussels sprouts seem like an entire meal, not just a side dish. We’ve also tried the Lemon Basil Finishing Sauce on broccoli and cauliflower which have quickly become favorites.
- 1 pound brussel sprouts
- 1/4 cup good quality olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon cracked pepper
- 1 teaspoon dried basil
- 1/4 cup Parmesan cheese freshly grated
- Marzetti Veggie Drizzle Lemon Basil Finishing Sauce
- Optional: 1 lemon
Preheat the oven to 400 degrees F.
Wash and thoroughly dry the brussel sprouts. Cut off the ends of the brussels and place them on a cookie sheet.
Pour the olive oil over the sprouts. Add the salt, pepper, and dried basil.
Place in the oven and roast for 30-40 minutes, tossing every 7 or so minutes (I just shake the pan and quickly flip them) or until crisp on the outside and tender on the inside. If desired, slice 1 lemon and add the lemon slices to the pan along with the brussels about halfway through the cooking.
Remove and cover with freshly grated Parmesan cheese.
Coat the sprouts with the Marzetti® Veggie Drizzle® Veggie Drizzle Finishing Sauce and enjoy immediately.