Garlic Lemon and Parmesan Roasted Brussel Sprouts are simple yet delicious and easy enough for weeknights.
1 lb. Brussels sprouts
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice, plus more lemon for serving
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese
Rinse and dry Brussels sprouts, remove any yellow or funky outer leaves on them, then trim the core ends and halve lengthwise.
Preheat oven to 400 degrees. Combine Brussels sprouts, garlic, olive oil and lemon juice in a large mixing bowl. Sprinkle with salt and pepper and toss. Spread evenly onto a cookie sheet and bake in the oven, tossing in halfway, for about 25 minutes or until golden brown on edges.
Place the hot roasted sprouts back in the mixing bowl, add Parmesan cheese and toss until combined. Season to taste, adding a little more lemon juice or salt if desired, and serve.
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