Roasted Green Beans and Brussels Sprouts is an easy and delicious side dish. The veggies are roasted up in the oven with some spices and olive oil, it's as easy as that! Serve as a side to any meal or for with any holiday party.
- 1 pound green beans, washed and ends trimmed
- 1 pound brussels sprouts, washed, stalks trimmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
- zest of 1 small lemon
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Preheat the oven to 400°F (200C).
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Trim the ends of the green beans and trim the stems of the brussels sprouts, also remove any browned or damaged eaves, and cut in half lengthwise.
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Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
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Roast the vegetables in the oven for about 15-20 minutes, stirring half way through. The vegetables are done with they are starting to turn golden brown and fork tender, but not mushy.
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Grate some lemon zest over the roasted green beans and Brussels sprouts and top with some more sea salt and black pepper to taste. Serve immediately and enjoy