Roasting Brussels sprouts changes them from raw, sharp vegetables to sweet and nutty nuggets. Brussels sprouts are high in fiber, antioxidants and vitamins. My Brussels sprouts are simply roasted with olive oil, salt, pepper and then finished with freshly grated parmesan cheese, lemon zest and fresh lemon juice. I roasted the sprouts until they were just charred on the outside and tender on the inside. Simple, easy and delicious! A perfect side dish for the holidays. The leftover sprouts will make an excellent addition to a salad the next day.
- 1 pound Brussels sprouts
- 3 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- zest of a lemon
- juice of a lemon or to taste
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Trim the bottoms from the Brussels sprouts and tear off the outer leaves. Slice the Brussels sprouts in half and spread in a single layer on the baking sheet. Place some of the Brussels sprout leaves on the tray as well. Sprinkle with olive oil, salt and pepper and toss to coat evenly. Turn each sprout cut side down to promote browning. Roast 20 to 30 minutes or until tender and golden brown around the edges. While the sprouts are still warm, toss with the lemon zest, lemon juice and fresh Parmesan cheese.
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