I love one pot meals. They make life so simple: no side dishes are necessary (usually) which means there are less dishes to clean AND there is no room for toddlers to pick and choose what they want for dinner, there is only ONE choice! BUT, not all meals can be one pot meals (sigh…). In that case, my go-to veggie side dish is roasted veggies. Lately, I have been really digging these Lemon Garlic Brussel Sprouts: they are easy to throw together, the temperature they are cooked on can vary (just make sure to watch the time if the heat is too high!), and the flavor goes with SO MANY DISHES!!!! So when I decided I wanted to cook some delicious Maple Dijon Chicken Breasts this week (recipe coming soon!), I automatically knew these had to be on the menu as well.
And you know what?!? There was no fighting my toddler with this meal! She ate EVERYTHING, and even asked for seconds!! YAHOO!
Lemon Garlic Brussel Sprouts
Recipe adapted from Cooking Classy
12 oz brussel sprouts, rinsed and drained and cut in half lengthwise
3-4 cloves garlic, minced
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
salt and pepper to taste (sea salt is preferred)
2-3 tablespoons freshly grated Parmesan cheese (optional.. this dish is really great with or without!)
1) Preheat oven to 400 degrees.
2) Add brussel sprouts, garlic, olive oil, and lemon juice to a medium sized mixing bowl and toss
3) Sprinkle the sprouts with salt and pepper, then spread onto a cookie sheet
4) Bake in oven for 25-30 minutes
5) Top with Parmesan cheese
6) Serve alongside your favorite entree and enjoy!