Veggies

Roasted Brussel Sprouts

Roasting Brussel Sprouts gives them a nutty flavor and removes any bitterness you may have associated with them.  The outer leaves get a little crisp and the inside stays soft

I like to add in a squeeze of lemon juice for some freshness and a sprinkle of grated Parmesan at the end for a bit of salt and even more nuttiness

I’ve trimmed and halved 1 1/2 pounds of fresh brussel sprouts

Add them to a large bowl

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Drizzle with olive oil, toss well and spread out onto a sheet pan

Sprinkle generously with kosher salt and black pepper

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Place in a 400 degree oven for 20-25 minutes until the sprouts are tender

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Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon

I could probably eat this entire bowl of Roasted Brussel Sprouts by myself, but I guess I’ll share if I have to

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Enjoy!

Simply Sundays! ~ Roasted Brussel Sprouts

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

1 1/2 pounds of fresh brussel sprouts

Olive oil

Kosher salt and black pepper

Freshly grated Parmesan

A squeeze of fresh lemon

Directions

Trim and halve 1 1/2 pounds of fresh brussel sprouts; add them to a large bowl

Drizzle with olive oil, toss well and spread out onto a sheet pan

Sprinkle generously with kosher salt and black pepper

Place in a 400 degree oven for 20-25 minutes until the sprouts are tender

Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Farberware Paring Knife

© Simply Sundays 2017
All rights reserved

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