CategoryDifficultyBeginner

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!!

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 lb Brussels Sprouts
 2 tbsp Olive Oil
 2 tsp Lemon Juice
 2 tsp Whiskey Oak Smoked Salt
 Fresh Ground Pepper
1

Preheat oven to 400

2

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

3

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

4

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.

5

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.

6

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

Ingredients

 1 lb Brussels Sprouts
 2 tbsp Olive Oil
 2 tsp Lemon Juice
 2 tsp Whiskey Oak Smoked Salt
 Fresh Ground Pepper

Directions

1

Preheat oven to 400

2

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

3

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

4

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.

5

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.

6

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

Roasted Brussels Sprouts with Lemon and Whiskey Oak Smoked Salt