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Roasted Brussels Sprouts with Parsley, Lemon & Almonds


  1. Preheat oven to 375°F (190°C). Toss Brussels sprouts with oil, salt and pepper and place on a rimmed baking sheet. Roast on middle rack of oven, stirring occasionally, 25 min. Add almonds and roast another 5 min. or until sprouts are tender-crisp, outer leaves are golden and almonds are toasted. 
  2. Transfer to a serving dish. Stir in lemon zest and juice and parsley. Drizzle with balsamic vinegar and serve. 
  • 2 lb (1 kg) Brussels sprouts, trimmed and halved lengthwise 
  • 2 tbsp (30 mL) olive oil 
  • 1/2 tsp (2 mL) salt and pepper 
  • 1/2 cup (125 mL) sliced almonds 
  • 1 tbsp (15 mL) lemon zest and lemon juice 
  • 1/4 cup (60 mL) chopped parsley 
  • 2 tbsp (30 mL) balsamic vinegar