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Nov 22, 2023
Roasted Brussels Sprouts Recipe – Love and Lemons

This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.


Brussel Sprouts


How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture.

So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.


How to cook brussel sprouts


How to Cook Brussels Sprouts

Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:

First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.


Roasted brussel sprouts recipe


Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.

Finally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!


Brussel sprouts on a baking sheet with olive oil


Roasted Brussels Sprouts Serving Suggestions

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:


Oven roasted brussel sprouts


More Brussels Sprouts Recipes

I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:


Baked brussel sprouts


More Roasted Vegetable Recipes

If you love this recipe, try roasting one of these veggies next:


Roasted brussel sprouts


Roasted Brussels Sprouts

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves 3 to 4

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it’s the perfect holiday side dish.

Lemon Parmesan seasoning, optional

Prevent your screen from going dark

  • Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.

  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

 

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Nov 8, 2023
Roasted Broccoli Recipe – Love and Lemons

This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!


Roasted broccoli recipe


Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted!

Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own.

If you love roasted broccoli as much as I do, read on to find my foolproof method for how to roast it, along with a slew of serving suggestions to make it flavorful, filling, and absolutely irresistible. Happy roasting!


Broccoli recipes


How to Roast Broccoli

Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:

  1. First, preheat the oven to 400 and line a rimmed baking sheet with parchment paper.
  2. While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
  3. Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.

That’s it! You can also roast lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes. Serve warm, and enjoy!

Easy Roasted Broccoli Recipe Tips

  • Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
  • Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt before roasting and then add more, to taste, after it comes out of the oven.
  • Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!
  • Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
  • Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make soup, or pulse it into broccoli rice. Waste not, want not!


How to roast broccoli


Oven Roasted Broccoli Serving Suggestions

As I said above, my favorite way to serve oven roasted broccoli is with a big squeeze of lemon juice and red pepper flakes. But your options don’t end there! Here are a few more great ways to dress up this simple side dish:

  • Toss it with chopped fresh herbs like parsley or thyme.
  • Sprinkle it with lemon zest and toss it with a simple lemon vinaigrette.
  • Drizzle it with sesame oil and tamari or soy sauce and sprinkle it with toasted sesame seeds.
  • In the final few minutes of baking, sprinkle florets with grated Parmesan cheese and minced garlic. Bake for 2 more minutes or so, until the broccoli is crisp and the cheese is melted.
  • Top it with Everything Bagel Seasoning for crunch and onion-y, garlicky flavor.
  • Drizzle it with a yummy sauce like cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or serve it with the red pepper muhamarra from this recipe for dipping.

Alternatively, make it a meal on its own! Add it to an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the sauces from above, a grain, and a protein. Here are a few of my favorites:

What are you favorite roasted broccoli recipes? Let me know in the comments!


Roasted broccoli


More Roasted Vegetables

Try roasting one of these veggies next!

Roasted Broccoli

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves 4

Learn how to roast broccoli perfectly every time! Enjoy it on its own, or try one of the flavorful serving suggestions above.

Prevent your screen from going dark

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.

  • Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.

Note: I like to serve roasted broccoli with squeezes of fresh lemon juice.

 

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Nov 8, 2023
Roasted Acorn Squash Recipe – Love and Lemons

Learn how to cook acorn squash with this easy recipe! Roasted with olive oil, maple syrup, and herbs, it’s a simple, delicious fall or winter side dish.


Roasted acorn squash


This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Who says recipes have to be complicated in order to be delicious?!

This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do!


Dark green acorn squash on a cutting board


How to Cook Acorn Squash

This method for how to cook acorn squash is simple! Start by turning the oven to 425°F. While it preheats, cut the squash.

How to Cut Acorn Squash

One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling!

Just rinse each squash with cool water, and pat it dry.

Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip.

Squash too hard to cut?

Pierce it several times with a sharp knife.

Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut.


Scooping seeds out of acorn squash


Then, use a spoon to remove the seeds and stringy flesh from each squash half.


Drizzling olive oil over squash halves on baking sheet


How to Bake Acorn Squash

Line a large baking sheet with parchment paper.

Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle the squash with chopped fresh sage and rosemary.


Rubbing halves with oil and maple syrup


Bake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.

That’s it!

Find the complete recipe with measurements below.


Acorn squash halves with sage on baking sheet


How to Serve Roasted Acorn Squash

This recipe is a delicious fall side dish. Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table.

The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started:

  • Drizzle the roasted squash with apple cider vinegar dressing.
  • Top it with a pat of butter for extra richness.
  • Sprinkle it with grated Parmesan cheese.
  • Add more fresh herbs—thyme and parsley pair perfectly with roasted squash.
  • Dust the squash with warm spices like cinnamon and nutmeg.
  • Stuff it with whole grains like herbed farro or wild rice.

How do you like to serve this baked squash? Let me know in the comments!

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.


Roasted acorn squash recipe


More Winter Squash Recipes

Looking for more acorn squash recipes? Try my stuffed acorn squash or acorn squash soup!

You’ll love these other winter squash recipes too:

Roasted Acorn Squash

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves 6

This roasted acorn squash recipe is a simple, delicious fall side dish! Maple syrup and fresh herbs fill it with sweet and savory flavor.

  • 3 acorn squash, halved vertically and seeded
  • Extra-virgin olive oil, for drizzling
  • Maple syrup, for drizzling
  • Chopped fresh sage and/or rosemary
  • Sea salt and freshly ground black pepper

Prevent your screen from going dark

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

  • Season to taste and serve. Find additional serving suggestions in the blog post above.

For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.

 

 

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Nov 7, 2023
Roasted Honeynut Squash Recipe – Love and Lemons

Learn how to cook honeynut squash! This newer winter squash variety has an adorable small size and sweet, creamy orange flesh. Try it this fall!


Honeynut squash


Have you tried honeynut squash?! This cute little winter squash has become one of my favorite vegetables to pick up at farmers markets in the fall. I have a soft spot for anything mini, and this squash’s petite size makes it hard for me to resist.

But that’s not the only reason I love it! Honeynut squash has sweet, creamy orange flesh and edible skin. Its small size makes it easy to prepare—you can simply slice it in half, scoop out the seeds, and roast it! No peeling or difficult chopping required.

I’m sharing my go-to method for how to cook honeynut squash below, plus a suggestion for how to serve it. I hope they inspire you to cook this delicious squash this fall.

What is honeynut squash?

Not familiar with honeynut squash? I don’t blame you.

Honeynut is a relatively new type of squash. Developed by Michael Mazourek, a researcher at the Vegetable Breeding Institute at Cornell University, it took off in popularity around 2016. A cross between a butternut squash and a buttercup squash, it looks like a mini butternut with green and orange skin that becomes fully orange when the squash is ripe.

It has dark orange flesh with a concentrated sweet flavor. I like to describe the taste as similar to butternut squash, but even sweeter and creamier. Yum, right?!


Honeynut squash recipe ingredients


How to Cook Honeynut Squash

Roasting is my favorite method for how to cook honeynut squash. It’s so simple, and the squash becomes beautifully caramelized in the hot oven. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how I do it:

First, prepare the squash. Wash it and pat it dry. Like delicata squash, honeynut squash has thin, edible skin. There’s no need to peel it!

Slice each squash in half lengthwise and use a spoon to scoop out the seeds.

Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper. The maple and warm cinnamon will bring out the squash’s natural sweetness.


Roasted honeynut squash on a baking sheet


Then, season the squash. Place it on a baking sheet. Drizzle it with half the dressing and sprinkle it with fresh thyme leaves, salt, and pepper. Use your hands to rub the seasonings into the squash.

Finally, roast! Place the squash cut side down and transfer it to a 450°F oven. Roast for 20 to 25 minutes, or until tender and caramelized underneath.

That’s it! Season to taste and serve with more dressing drizzled on top.

Find the complete recipe with measurements below.


Fully assembled side dish with whipped ricotta, walnuts, and herbs


Serving Suggestion

The simple roasted squash is a wonderful side dish on its own. But for special occasions, I like to dress it up a bit more:

  • Spread a layer of whipped ricotta on a serving platter and arrange the roasted squash halves on top.
  • Drizzle them with more dressing and top with toasted walnuts, more thyme leaves, chopped fresh parsley, and red pepper flakes.

Tip: To make the squash even more flavorful, use a sharp knife to score the flesh with a cross-hatch pattern after it roasts. When you drizzle on more dressing, it’ll soak into the inside of the squash.

Where to Buy Honeynut Squash

Ready to try this tasty squash? You can find honeynut squash at farmers markets and some grocery stores from late September through December.

It’s still not as widely available as other types of squash like butternut and acorn, so you can’t get it at every store. Outside the farmers market, I’ve had the best luck finding it at Trader Joe’s!


Roasted honeynut squash recipe


More Favorite Squash Recipes

Honeynut squash isn’t the only delicious type of squash in season! Try one of these winter squash recipes next:

Roasted Honeynut Squash Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 6

Love butternut squash? You might like honeynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted honeynut squash recipe is my favorite way to prepare it.

Prevent your screen from going dark

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.

  • Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.

  • Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.

  • Bake for 20 to 25 minutes, or until very soft and caramelized underneath.

  • Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.

Sources used: Johnny’s Selected Seeds and this article by David Nutt in the Cornell Chronicle

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