Whole Lemon Brussel Sprouts with Red Chili Flakes
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I’ve just collected a motherload of Meyer lemons, which I’m honestly pretty thrilled about, and in true Compost and Cava fashion, I’ve challenged myself not to waste any of them. Like, any of them. I hate food waste of any kind, and you can actually enjoy the whole Meyer lemon, peel included.
That’s right, get ready to eat some Meyer lemon peels, y’all.
If you just made a face and said, “Ew, that’s gross!” please remember that you once also thought boys had cooties and wine tasted gross, so sit back down and keep reading.
Why eat the lemon peels? First of all, that’s food. Any chance I have to stretch a meal into an extra portion or two, I’m taking. Two, it’s less waste. Thirdly, did you know those Meyer lemon peels are actually packed full of goodness? There’s fiber, calcium, iron, potassium, and vitamin C in there, y’all. And fourth, when done correctly, they’re dang delicious.
Meyer lemons, in particular, are known for their fragrant, thin skins and sweeter-than-normal flesh, making them an excellent fit for this recipe, which was inspired by this bacon-and-orange-laden one from Martha Stewart.
The Martha Stewart recipe was a hit, but frankly, I don’t always want to eat bacon. I do love bacon, but at some point, I’m going to have to retire my stretch pants, and I need my real ones to fit still. This is life in your 30s.
Anyway, I love the tangy zip of lemon with the crispy edges of the chopped edges of the Brussel sprouts and that kick of red pepper. This recipe is quick, easy, vegan, and delicious. Eat your Whole Lemon Brussel Sprouts alone as a snack, with a grilled cheese, paired with chicken, or next to your favorite pork dish.
Before we get started, I’ll note that the only part of the lemon I discarded for this recipe were the seeds, but you can use those to make your own pectin for jams, save them and grow your own lemon trees, or compost them.
Whole Lemon Brussel Sprouts with Red Chili Flakes
Whole Lemon Brussel Sprouts with Chili Flake
Ingredients:
two small bags of Brussel sprouts, washed and halved, chopped leaf fragments included
one medium Meyer lemon, sliced into rounds
5 tablespoons extra-virgin olive oil, plus extra for brushing
pinch coarse sea salt
pinch red pepper flake
Directions:
Preheat your oven to 425 degrees.
Using a fine knife, remove the seeds from your lemon slices. Then cut into bite-size slices, comparable to the size of your halved Brussel sprouts.
Brush a glass baking pan with olive oil. Layer your lemon slices into the pan, then lightly brush more olive oil onto the top-facing lemon segments.
Bake for 10 minutes. Meanwhile, toss your Brussel sprouts with 5 tablespoons of olive oil, a pinch of coarse sea salt, and a pinch of red pepper. How much pepper you include should be directly proportionate to how spicy you like your food, but hopefully, that’s not a novel concept.
Remove your lemons from the oven, add the Brussel sprouts, toss generously, and return to the oven.
Bake for 10 more minutes, toss, and bake for 3-5 minutes until the Brussel sprouts are cooked through. Enjoy!
Looking for more whole citrus recipes? Don’t forget, I’ve got a great Kumquat Chutney and Sour Orange Limoncello! Are you just getting started on reducing your food waste? Here are 5 Food Items you Need to Reduce Food Waste and Stretch Your Budget.
A special thank you to the Gamba family for letting me pilfer their Meyer lemon tree. You literally made my day.
Catch ya next time!
Reese
