Roasted Brussels Sprouts and Leeks with Lemon-Garlic Dressing

A simple and flavorful side dish featuring roasted Brussels sprouts and leeks, tossed in a bright lemon-garlic dressing. Perfect for a weeknight meal or a holiday gathering.

Prep Time

15 minutes

Total Time

45 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.89/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Occasion:

Weeknight Dinner

Ingredients

Servings

1poundBrussels sprouts(trimmed and halved)

£1.30

2mediumLeeks(white and light green parts only, thinly sliced and washed thoroughly)

£1.50

3tablespoonsOlive oil(divided)

£0.25

2clovesGarlic(minced)

£0.15

2tablespoonsLemon juice(freshly squeezed)

£0.20

1teaspoonLemon zest(freshly grated)

£0.05

1teaspoonMaple syrup (or honey)(optional, for sweetness)

£0.10

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack pepper(or to taste)

£0.02

Total Cost

£3.58

£0.89 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the Brussels sprouts and leeks with 2 tablespoons of olive oil, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 25-30 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
5.
While the vegetables are roasting, prepare the lemon-garlic dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon juice, lemon zest, maple syrup (if using), salt, and pepper.
6.
Once the Brussels sprouts and leeks are roasted, transfer them to the large bowl. Pour the lemon-garlic dressing over the vegetables and toss to coat.
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (170g)

250 kcal / 1046 kJ

Carbs

25g

10% of RDA

Fat

16g

23% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

7 g

8% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra crispy Brussels sprouts, don't overcrowd the baking sheet. Use two baking sheets if necessary.

If you don't have maple syrup, you can substitute with honey or a pinch of sugar.

Add a sprinkle of toasted nuts, such as pecans or walnuts, for added crunch.

Cooking Equipment

Oven

Baking sheet

Large bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Easy Blackberry Fool with Crumbled Shortbread

A classic British dessert featuring blackberries, whipped cream, yogurt, and crumbled shortbread for a delightful sweet and tart finish.

30 minutes

4 servings

Easy

"A Blackberry Fool is a classic British dessert that's light, fruity, and subtly sweet, making it an ideal ending to the meal. The tartness of the blackberries cuts through the richness of the olive oil in the main course, and the creamy texture contrasts nicely with the roasted vegetables. The crumbled shortbread adds a buttery, crumbly element that complements both the fruit and the savory flavors."

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Roasted Brussels Sprouts and Leeks with Lemon-Garlic Dressing

Ingredients

Instructions