Creamy Lemon-Glazed Brussels Sprouts
"If you want this to have more of a citrus punch, add more lemon juice or add the lemon zest."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (204 g)
- Calories 357.5
- Total Fat - 24.1 g
- Saturated Fat - 8.5 g
- Cholesterol - 74.3 mg
- Sodium - 502.6 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 0.2 g
- Sugars - 4.5 g
- Protein - 22.2 g
- Calcium - 17.6 mg
- Iron - 2.5 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large bowl, combine the condensed cream of mushroom soup, lemon juice, honey, olive oil, salt, and pepper. Mix well until all the ingredients are fully incorporated.
Step 3
Add the Brussels sprouts to the bowl and toss them in the soup mixture until they are evenly coated.
Step 4
Transfer the Brussels sprouts and soup mixture to a baking dish or a sheet pan. Spread them out in a single layer for even cooking.
Step 5
Place the baking dish or sheet pan in the preheated oven and roast for about 20 minutes, or until the Brussels sprouts are tender and lightly browned. Stir halfway through the cooking time to ensure even browning.
Step 6
Once the Brussels sprouts are done, remove them from the oven and transfer to a serving dish.
Step 7
Garnish with lemon zest for an extra burst of citrus flavor (optional).
Tips
No special items needed.
1 Reviews
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