Garlic and Parmesan Roasted Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4
Description
This easy side dish of Roasted Brussels Sprouts topped with Parmesan cheese is intensely flavored with garlic, Dijon mustard and lemon juice.
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons Dijon mustard
- 1/2 teaspoon lemon juice (plus a squeeze more to garnish)
- 1/2 teaspoon Himalayan pink salt
- 1/8 teaspoon ground pepper
- 1 pound Brussels sprouts (about 4 cups), trimmed and halved
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees and cover baking pan with parchment paper.
- Slice your Brussels sprouts into uniform pieces. For larger sprouts, cut them into thirds or quarters. Smaller ones can be halved lengthwise.
- Combine EVOO, garlic, mustard, lemon juice, salt and pepper in a large bowl and mix. Add Brussels sprouts and toss to coat.
- Evenly spread Brussels sprouts on pan. Place in oven and cook until tender, about 25 minutes. Stir Brussels sprouts around the 15 minute mark so they cook evenly.
- When just about done cooking, top Brussels sprouts with freshly grated Parmesan cheese and bake until cheese has melted, about 2-3 minutes. If you want the cheese to get crispy, switch to broil.
- For an extra kick of flavor, squeeze a lemon wedge over cooked sprouts just before serving. Enjoy!
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Recipes
- Method: Sheet Pan, Too Easy
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