Ingredients
- 1 lb. Brussels Sprouts rinsed and halved
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- zest of one lemon
- 2 garlic cloves grated or finely minced
- ½ cup fresh grated parmesan cheese
Instructions
- Preheat the oven to 425° F.
- Rinse the Brussels sprouts and cut them in half. Remove any leaves that have brown spots.
- Place the Brussels in a bowl and drizzle with olive oil, and toss with salt, pepper, lemon zest, grated garlic, and grated parmesan cheese. Stir to coat.
- Transfer the Brussels to a baking sheet and arrange them so that they are not touching, so that they roast and not steam.
- Roast for 15 to 20 minutes until the Brussels sprouts are brown and caramelized and the cheese is melted.
- Transfer to your serving bowl and top with additional lemon zest and grated parmesan cheese for garnish.
Notes
Options:
If you want more flavor, you can add one teaspoon of Italian seasoning.
To add a crunch to the Brussels you could add ¼ cup panko when you add the seasonings before roasting.