Garlic Lime Brussel Sprouts

Garlic Lime Brussel Sprouts

Fatima made these garlic lime brussel sprouts as a side for our honey glazed salmon dish. They were awesome! Like I mentioned in the salmon post, I fell in love with brussel sprouts at last year’s Sidesmas (hosted annually by our friend Kate – check out Ummm Now What).

Garlic Lime Brussel Sprouts

These brussel sprouts complemented our salmon dish really well. Not to mention, these were really easy to make. Basically sauté them until they’re soft and serve warm. We will definitely be making these again in the near future.

Garlic Lime Brussel Sprouts

Do you love brussel sprouts?

Garlic Lime Brussel Sprouts

  • 3/4 lb brussels sprouts
  • 2 minced cloves garlic
  • 2 tbsp olive oil
  • 2 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Combine brussels sprouts and garlic to a large mixing bowl.
  3. Drizzle with olive oil and lime juice. Toss around until evenly coated.
  4. Season with salt and pepper and toss.
  5. Spread coated brussel sprouts onto a cookie sheet.
  6. Bake for about 25 – 30 minutes, until golden brown on edges. Toss halfway through for even baking.
  7. When you remove from the oven, spritze with some lime juice and top with parmesan cheese.
  8. Serve warm.

Garlic Lime Brussel Sprouts

2 Comments

  • Reply
    Honey Glazed Salmon
    December 12, 2014 at 9:14 PM

    […] We love to make salmon dishes. Our salmon packets post was one of my favorites because that dish was so easy to make, and can be customized for each person at the table. Below is the recipe we followed for the honey glazed salmon (modified for two people). Head here for the Garlic-Lime Brussel Sprouts. […]

  • Reply
    Elf on the Shelf: Lilies and Loafers
    December 11, 2014 at 9:46 PM

    […] found Harvey searching around Lilies and Loafers. He found some soft chocolate chip cookies, delicious garlic-lime brussel sprouts, and our Marquisrita recipe (but he will be staying away from […]

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