Brussels Sprouts with Celery
Brighten up your table with this vibrant and flavorful dish, *Brussels Sprouts with Celery*. Perfectly roasted Brussels sprouts—golden and caramelized to perfection—are paired with tender-crisp celery slices sautéed in garlic and olive oil. A zesty squeeze of lemon juice and a hint of lemon zest bring a refreshing tang, while optional chili flakes add a gentle kick for spice lovers. This simple, wholesome recipe is ready in just 30 minutes, making it an ideal side dish for weeknight dinners or holiday feasts. Garnish with fresh parsley for a pop of color and freshness, and watch this irresistibly healthy creation win over even the pickiest eaters. Keywords: roasted Brussels sprouts, celery recipe, lemon garlic vegetables, quick side dish, healthy vegetable dish.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 pieces Celery stalks
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves
- 1 piece Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash and trim the Brussels sprouts by removing the tough outer leaves and slicing them in half lengthwise.
Place the Brussels sprouts on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the Brussels sprouts in the preheated oven for 15-20 minutes, stirring once halfway through, until golden and tender.
While the Brussels sprouts are roasting, wash the celery stalks and slice them diagonally into thin pieces.
Mince the garlic cloves and zest the lemon, then cut the lemon in half and set aside.
Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then add the sliced celery. Cook for 3-4 minutes, stirring frequently, until the celery is slightly tender but still retains some crunch.
Once the Brussels sprouts are done roasting, combine them with the sautéed celery in the skillet.
Squeeze the juice of half the lemon over the dish and sprinkle with lemon zest. Add chili flakes, if using, and toss to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 15.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
