University of California, Riverside

Citrus Collection Gifts


Roasted Citrus Brussels Sprouts



  • 6 tbsp citrus infused extra virgin olive oil
  • 6 tsp finely chopped fresh thyme leaves
  • 3 tsp kosher salt
  • 1 1/2 tsp ground black pepper
  • 6 lb brussels sprouts, each 1 trimmed at the root end and cut in half lengthwise
  • Finely grated zest of 1 lemon
  • 6 tsp UCR Fresh Citrus Collection California Balsamico Bianco

Preparation Description

Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.

Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and Citrus Collection California Balsamico Bianco vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.

Yield: Makes 6 servings

More Information 

General Campus Information

University of California, Riverside
900 University Ave.
Riverside, CA 92521
Tel: (951) 827-1012

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