Roasted Brussel Sprouts with Garlic and Lemon

Brussel sprouts as a a kid never did anything for me. They were usually frozen and boiled, with no salt. Blech.

Fast forward and I am now on a major veggie kick. My family loves trying out new recipes. I love photographing and styling it. and then eating it. Roasting vegetables is just one of the ways we prepare them, and we try to always do something different, whether its roasting, grilling, different spices, temperature. The possibilities are endless. Brussel sprouts have been a winner ever since we started roasting them in the oven. This recipetakes it to a whole new level with garlic and lemon.


Roasted Brussel Sprouts with Garlic and Lemon


  • 1 lb Brussels sprouts
  • 2 cloves garlic
  • 2 tbsp EVOO
  • 1 lemon
  • kosher salt and freshly ground pepper

Serves 4


  1. Preheat oven to 425 degrees.
  2. Zest the lemon and reserve. Squeeze the lemon into a bowl for the next step.
  3. In a bowl, combine Brussels sprouts, garlic, olive oil, lemon juice, salt and pepper. Toss well.
  4. Spread mixture on parchment paper on a baking sheet. Bake for 15 minutes, when sprouts shrink slightly and appear slightly charred. Taste test for soft firmness and flip them over for more even doneness
  5. Garnish with lemon zest.
  6. Serve hot or cold. They won’t last long!

For even doneness, make sure to select similarly sized brussel sprouts. If you like them small, keep them small. I like mine a bit more full-bodied.


When slicing the brussel sprouts, be sure to go down the center. Any leaves that fall off will become great for well-done snacking chips right out of the pan.


Kosher salt and freshly ground black pepper go in the bowl over the brussel sprouts with EVOO and lemon juice.  I like to crush the peppercorns on the medium grind setting.


Place sprouts in the pan, making sure they are evenly spaced. I usually cook mine face down first, but either way is fine. It depends on what you like.Roasted-Brussel-Sprouts-with-Garlic-and-Lemon-6

Then I give them a quick flip and put them back in the oven.  My family likes them a little more charred – especially the snack chips from left over leaves!

Now comes the fun part, where you get to garnish the brussel sprouts with lemon zest reserved from earlier.



On vacation this week, I have some time to devote to this blog that I wanted to get off the ground. I was excited to get to try out a new tripod adapter (Phottix Varos II Umbrella Holder). This was my first ever true 90 degree food photo. It’s impossible to hand hold really sharp food photos, and especially a high awkward angle. This is me behind the scenes in my new mini food studio set up, taking this with my iPad. If there’s something you’d like to see here, tweet me at @vickiesicnj or post your comment here.



Kale Chips a la Smoke House Maple Barbecue

Kale. In it’s purest form. Beautiful to look at, but I wouldn’t exactly eat it in a salad.Fresh kale with water dropletsI enjoy this superfood best when baked, marbled with the olive oil, salt and pepper trifecta, and kicked up a notch with some seasoning. Because we’re in the height of barbecue season, and I’ve got a fever for the flavor of a smoky sweetness today, my daily kale chips are seasoned with McCormick’s Smokehouse Maple Barbecue Seasoning.


Making kale chips over the past few months on a daily basis has really taken some getting used to. I have to be in the same room with a timer on for 12 minutes, with the oven on at 400 when I put in the kale. I’ve burned quite a few batches before I realized the secret. And since I’m one of those “ooh, shiny” people who get distracted at the drop of a hat, I have to stay within earshot of the oven alert, as it is an exact 12 minutes that my kale chips are done to my liking.

Now, my liking might not be the same as yours, whether it’s texture, or flavor, but I can tell you this. I have lost quite a big of weight (20 to be exact this week), by just cutting down on the kinds of carbs and changing my diet to be more healthy, with fresh fruits and vegetables every day. Now don’t get me wrong, I love me some barbecue, but you have to make a healthy deposit in the bank every day, so for me, I choose kale. Baked kale chips are a perfect high powered snack with a flavor that you can pretty much change up every day, if you bake them yourself.Kale with McCormick's SmokeHouse Maple Barbecue Seasoning

Not only are they cheaper than buying in the store, but I’ve looked at the label, and they have a very high fat content – with sunflower seeds as the main in ingredient which coated the chips. I know that shelf life is very important to a product that will be on a shelf, even if it is a limited shelf life, but I eat my kale chips fresh out of the bag every day – they don’t last long enough to have to worry about a shelf life – they are delicious!

From this:


To this. 400 degrees, parchment paper on a baking sheet – kale with olive oil, salt and pepper, and McCormick’s Smokehouse Maple Barbecue Seasoning. Mix it all together with your hand for one last tumble and press it down to it heats evenly, and make sure you leave ample space in between pieces to cook evenly. And voila!


Still getting the hang of blogging again and including my food photography (both Canon T4i and iPhone – whatever I have handy, but I prefer Canon!). If there’s something you’d like to see more of or have questions, please let me know in the comments. Follow me on twitter and instagram at @vickiesicnj. Thanks for reading!