Sumac & Lemon Roasted Brussels Sprouts


  • 2 teaspoons Sumac
  • 1 pound Brussels sprouts, cleaned (and halved if small)
  • 2 tablespoons Brothers Marketplace Organic extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 cup sliced almonds
  • 1 lemon cut in wedges


  • In a large skillet over medium-high heat olive oil, Brussels sprouts, 1/2 teaspoon salt, almonds and lemon wedges and Sauté for 5 minutes.
  • Stir in sumac, coating Brussels sprouts. Squeeze roasted lemon wedges over Brussels sprouts and season with remaining salt. Serve warm.


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