Garlic Lemon and Parmesan Roasted Brussel Sprouts
User Reviews
5
Garlic Lemon and Parmesan Roasted Brussel Sprouts
Description
This recipe for Garlic Lemon and Parmesan Roasted Brussel Sprouts features halved brussels sprouts combined with minced garlic, olive oil, and lemon juice, then sprinkled with sea salt and black pepper before roasting. Baking for about 25 to 30 minutes develops a golden-brown color on the edges, giving them a slight crispness while maintaining a tender interior. The finishing touch of freshly grated Parmesan cheese adds a rich, savory depth to the dish.
The lemon juice contributes a fresh, acidic note that balances the rich umami flavors from the Parmesan and roasted vegetables. The gentle roasting intensifies the sprouts' natural sweetness and softens their texture, making them more palatable for those new to brussels sprouts.
Serving this dish warm allows the cheese to slightly melt over the sprouts, enhancing their appeal. It's a versatile side that pairs well with roasted meats, poultry, or as part of a vegetable medley. Spritzing additional fresh lemon juice before serving offers a final burst of brightness and acidity.
Ingredients
- 1 lb Brussels sprouts , rinsed and dried, ends trimmed, sliced in half lengthwise
- 2 - 3 cloves garlic , minced
- 2 Tbsp extra virgin olive oil
- 2 tsp lemon juice plus more for serving, fresh
- 1/2 tsp sea salt scant, or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
- Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.
- Recipe Source: adapted slightly from Whole Foods
User Reviews
Overall Rating
5
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