Garlic Lemon and Parmesan Roasted Brussels Sprouts
This is how I got my kids to actually eat Brussels sprouts - the lemon brightens them up and the parmesan adds just enough richness. Takes ~35 minutes total and uses stuff I always have on hand.
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Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs Brussels sprouts rinsed and dried, ends trimmed, sliced in half lengthwise
- 3-4 cloves garlic minced
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice plus more for serving
- 3/4 tsp fine sea salt or to taste
- 1/2 tsp freshly ground black pepper
- 1/3 cup freshly grated parmesan cheese
Instructions
- Cooling/Resting Time: 0 minutes
- Preheat oven to 400F.
- Toss Brussels sprouts and garlic with olive oil, lemon juice, salt, and pepper in a large bowl until evenly coated.
- Spread in a single layer on a large sheet pan without overcrowding.
- Bake 25-30 minutes, tossing halfway through, until edges are golden brown and centers are tender.
- Serve warm with extra lemon juice and top with grated parmesan cheese.