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Shaved sprouts get a dose of bright citrus zest, then crisped in the oven.
Here are more easy twists on this veggie side from Sunny:
Ingredients
- 1 pound Brussels sprouts, trimmed and shaved thin
- 1 navel orange, zested and cut into wedges
- Kosher salt and black pepper
- 1 to 2 tablespoons olive oil
Yield
Serves: 4 to 6
Preparation
Preheat oven to 425°F. In a large bowl, combine Brussels sprouts, orange zest, a pinch of salt and a few hefty grinds of pepper. Toss to combine. Drizzle with olive oil and toss again.
Spread Brussels sprouts mixture on a foil-lined baking sheet. Roast until bright and golden, 20 to 25 minutes. Transfer to a serving bowl and spritz with orange wedges to serve.