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!!
Preheat oven to 400
Trim ends of brussels sprouts of any brown and remove any yellowing leaves. Larger sprouts can be cut in half.
Toss brussels sprouts with olive oil, lemon juice, 2 tsp of Whiskey Oak Smoked Salt and a couple grinds of black pepper.
Spread 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.
Cook 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.
Taste for seasoning and add more smoked salt and a sprinkle of lemon zest if desired. These should be salty , smokey, and tangy.
Ingredients
Directions
Preheat oven to 400
Trim ends of brussels sprouts of any brown and remove any yellowing leaves. Larger sprouts can be cut in half.
Toss brussels sprouts with olive oil, lemon juice, 2 tsp of Whiskey Oak Smoked Salt and a couple grinds of black pepper.
Spread 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.
Cook 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.
Taste for seasoning and add more smoked salt and a sprinkle of lemon zest if desired. These should be salty , smokey, and tangy.
