Roasted Brussels Sprouts
Crispy roasted Brussels sprouts with garlic, parmesan, and a hint of lemon.
10 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Brussels sprouts: Trim the stems and remove any yellow outer leaves. Cut larger sprouts in half, keeping smaller ones whole for even cooking.
In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until crispy and golden brown.
Remove from oven and immediately drizzle with lemon juice. Sprinkle with parmesan cheese and red pepper flakes (if using). Toss gently to combine.
Transfer to a serving dish and garnish with extra parmesan if desired. Serve warm.
Chef's Tips
- Even Cooking: Try to cut sprouts to similar sizes so they cook evenly.
- Extra Crispy: For extra crispiness, place sprouts cut-side down on the baking sheet.
- Bacon Addition: Add chopped cooked bacon for a smoky flavor boost.
- Storage: Best served fresh, but leftovers can be refrigerated for 2-3 days and reheated in oven.
- Variation: Try with balsamic glaze or honey for a sweet-savory twist.
