Don’t we all remember those times when we were young that our parents or grandparents were trying to get us to eat our brussels sprouts? It’s funny, kids and brussels sprouts, I think it’s just one of those things as we grow our taste in food changes. We crave more depth of flavor vs. that plate of pasta with butter and salt. You will love the delicious flavors in these brussels sprouts! Roasting them in the oven enhances them times ten and the added flavors of fresh lemon, garlic and parmesan, well you all know what that simple combination can do. Wonders, right?
This is a healthy side that is easy to make and sure to please. Next time I want to try these with dried cranberries and pecan pieces (while omitting the garlic, extra lemon spritz and parmesan) for another exciting flavor combo. If you do go that route, add 1 Tbsp brown sugar when tossing with oil and lemon, then add 3/4 cup dried cranberries and 1/3 cup chopped pecan pieces during last 5 minutes of roasting (and leave out those listed ingredients mentioned just prior).
Enjoy!
Garlic Lemon and Parmesan Roasted Brussel Sprouts
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These Garlic Lemon and Parmesan Roasted Brussel Sprouts are the perfect side for all roast dinners
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 fresh lemon juice , plus more for serving
- 1/2 tsp (scant) fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup freshly grated parmesan cheese
Instructions
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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.
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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.
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Recipe Source: adapted slightly from Whole Foods
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Vickie: Oh i so want to try these brussel sprouts, look delicious, i usually do mine with the cheese and a horseradish mustard and its yummy,on top of the stove ,must try November 11, 2017 at 8:29am
Nancy: It is amazing that roasted Brussels sprouts loose their cabbagie taste and turn to a nutty taste after 25 minutes in the oven. More people would eat them if they knew that they were nutty. Great recipe! August 11, 2017 at 6:35pm
Jaclyn: I know I agree. Everything is better roasted :). August 12, 2017 at 12:01pm
Penny Hibbs: When I get hold of some Brussels sprouts I will surely make this recipe. The flavors and picture’s are really good and my Facebook likes this veggie . thanks for sharing your blog. Penny Hibbs. Hibbs July 4, 2016 at 12:23pm
Renee: My husband & I looooove Brussels Sprouts, anyway anyhow. Mine are in the oven as I type. Tracy’s grilling pork chops. Feeling Hungry! April 17, 2016 at 5:33pm
Divorced Kat: Would it be ok to make this ~24 hours in advance and then reheat? March 3, 2016 at 9:36am
Georgie: Well I have just got to try this little beaut out! I am the sprout queen and live your take on this humble little veg plus I might have a bash at the cranberry option too ???? February 26, 2016 at 9:09am
Cori: Giving these a try tonight. I usually hate Brussels sprouts and I have never made them since I have been married. LOL Looking forward to a healthy addition. I will let you know how they turn out! February 22, 2016 at 3:31pm