Parmesan Roasted Brussels Sprouts

December 12, 2012

I think if I had to pick one vegetable to eat for the rest of my life it would be brussels sprouts. I know they are a divisiveĀ vegetable – people seem to either love them or hate them. I maintain that the people who hate them have never eaten them prepared correctly. The thought of boiled, naked brussels sprouts makes me shudder too. But when they are roasted and dressed up with olive oil, lemon juice, parmesan and flecks of course sea salt – they are practically like candy. I hope you enjoy theseĀ Parmesan Roasted Brussels Sprouts.

Parmesan Roasted Brussels Sprouts
  • 1 pound brussels sprouts (about 4 cups), trimmed and sliced in half
  • 3 tablespoons unrefined olive oil
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons parmesan, finely grated
  • sprinkle of course sea salt
  1. Preheat oven to 425 degrees
  2. Meanwhile prep brussels sprouts by trimming stem, removing outer leaves, and slicing in half.
  3. On baking sheet combine brussels sprouts with olive oil and lemon juice, coating evenly, and arrange cut side down.
  4. Bake for 15 minutes then flip and cook for another 5 minutes until completely tender. (A butter knife should easily slide in and out).
  5. Sprinkle with parmesan, sea salt and serve.
The cooking time will vary depending on the size of your sprouts. If you have any doubt that they are cooked enough, keep cooking. Undercooked brussels sprouts are not appealing to eat. The browner (the burnt side of brown) these get, the better they taste.