Roasted Brussels Sprouts with Lemon and Whiskey Oak Smoked Salt

January 19, 2016

Even on a rainy day you can enjoy a simple dish of Brussels Sprouts with lemon and Whiskey Oak Smoked Salt. Salty, Smokey, and Tangy!!

  • Prep: 10 mins
  • Cook: 30 mins


1 lb Brussels Sprouts

2 tbsp Olive Oil

2 tsp Lemon Juice

2-3 tsp Whiskey Oak Smoked Salt

Fresh Ground Pepper


1Preheat oven to 400

2Trim ends of brussels sprouts of any brown and remove any yellowing leaves. Larger sprouts can be cut in half.

3Toss brussels sprouts with olive oil, lemon juice, 2 tsp of Whiskey Oak Smoked Salt and a couple grinds of black pepper.

4Spread brussels sprouts, in single layer, in cast iron pan (or baking sheet). Note: you can pre-heat cast iron pan in oven for extra searing of sprouts.

5Cook in pre-heated oven for approximately 30 minutes, tossing 2-3 times during cooking. Outside leaves should be charred, but not burnt, and inside soft and tender.

6Taste for seasoning and add more smoked salt and a sprinkle of lemon zest if desired. These should be salty , smokey, and tangy.