Ten years ago, you would not have caught me eating brussels sprouts; the extent of my knowledge of them was some over steamed, weird, mushy, smelly green things. Then, I learned about roasting vegetables, ohhhh how I learned to love so many new things. Roasting veggies keeps them from turning into mushy blobs and adds so much flavor you will actually enjoy them!
This recipe could easily be adapted to other vegetables, like asparagus or broccoli, and with minimal effort you have an awesome, healthy side dish that goes with anything.
If you still don’t believe me then I guess you will have to just try them for yourself.. After all, they say your tastebuds change every 7 years, so you just may never know what you could love until you step outside the box!
Lemon Garlic & Parmesan Roasted Brussels Sprouts (Print Me)
1 lb brussels sprouts, rinsed and dried
2 – 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Preheat your oven to 400ºF. Trim ends of washed brussels sprouts then cut brussels in half lengthwise. Place on a large cookie sheet and drizzle with olive oil and lemon juice then toss with garlic, salt & pepper. Spread into an even layer with flat side facing down.
Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 – 30 minutes. Serve immediately adding grated parmesan cheese and a fresh spritz of lemon juice to taste.
Source: Cooking Classy