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
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
I could probably eat this entire bowl of Roasted Brussel Sprouts by myself, but I guess I’ll share if I have to
Enjoy!
Simply Sundays! ~ Roasted Brussel Sprouts
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 Non-stick Cookie Sheet Set, 2-Piece
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