Roast Lemon & Pepper Brussels Sprouts With Parmesan
Servings
Prep Time
Cook Time
Ready In
Recipe: #29079
February 18, 2018
Categories: Dinner, Side Dishes, Dairy, Cheese, Parmesan, Fruit, Lemon, Vegetables, Brussels sprouts, Budget-Friendly, Cooking For A Crowd, One-Pot Meal, No Refrigeration, Brunch, Ladies Luncheon, Romantic Dinner, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, Low Calorie, No Eggs, Vegan, Vegetarian, Make it from scratch, Kosher Dairy, All Occasions more
"Another recipe clipped from a Cooking Light magazine years ago. This just sounds fabulous and I'll be making it soon."
Ingredients
Nutritional
- Serving Size: 1 (121.8 g)
- Calories 80.4
- Total Fat - 2.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 1.3 mg
- Sodium - 198.2 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 4.4 g
- Sugars - 4.1 g
- Protein - 4.5 g
- Calcium - 69.9 mg
- Iron - 1.7 mg
- Vitamin C - 98.9 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 400 degrees.
Step 2
Combine sugar, olive oil, salt and Brussels sprouts in a large bowl, toss well.
Step 3
Place Brussels sprouts in a single layer on a jelly roll pan coated in cooking spray. Bake for 20 minutes or until edges of sprouts are lightly browned.
Step 4
Combine parsley, butter, pepper and lemon rind, stirring well. Add butter mixture to Brussels sprouts mixture, toss well.
Step 5
Pour into serving bowl and sprinkle with cheese.
Tips & Variations
- Jelly roll pan or cookie sheet