Quick Roasted Brussels Sprouts w/ Lemon and Parmesan
Quick Roasted Brussels Sprouts w/ Lemon and Parmesan
Heat oven to 475°.
Remove any yellow or funky outer leaves on Brussels sprouts, then trim the core ends and halve lengthwise.
In a large bowl, toss the sprouts with the olive oil, salt, and pepper until thoroughly coated. For the gussied up version, whisk together the olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper in your mixing bowl and then add the Brussels sprouts, tossing until thoroughly coated.
Arrange the sprouts cut side down and evenly spaced on a heavy duty baking sheet lined with unbleached parchment paper. If they don't cover the whole sheet, spread them around the edges for the best browning.
Roast until tender and brown, about 12 to 15 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.
Place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano, and garbanzo beans (if using) and toss until combined. Season to taste, adding a little more olive oil if desired, and serve.
Ingredients
Directions
Heat oven to 475°.
Remove any yellow or funky outer leaves on Brussels sprouts, then trim the core ends and halve lengthwise.
In a large bowl, toss the sprouts with the olive oil, salt, and pepper until thoroughly coated. For the gussied up version, whisk together the olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper in your mixing bowl and then add the Brussels sprouts, tossing until thoroughly coated.
Arrange the sprouts cut side down and evenly spaced on a heavy duty baking sheet lined with unbleached parchment paper. If they don't cover the whole sheet, spread them around the edges for the best browning.
Roast until tender and brown, about 12 to 15 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.
Place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano, and garbanzo beans (if using) and toss until combined. Season to taste, adding a little more olive oil if desired, and serve.
Notes
