Roast Lemon & Pepper Brussels Sprouts With Parmesan

8
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Another recipe clipped from a Cooking Light magazine years ago. This just sounds fabulous and I'll be making it soon."

Original recipe yields 8 servings
OK

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

Related

Tisme

Apart from DH we are huge lovers of sprouts here. I usually roast ours with Balsamic, but this recipe made for a lovely change - and served with our Sunday roast these sprouts were enjoyed by everyone. Apart from halving the sprouts, because the ones I had were quite small - I made exactly as written, and we really enjoyed the different flavor of these sprouts! These had a lovely buttery flavor with a hint of pepper & lemon - Flavors which we really enjoyed. I personally enjoyed the addition of the Parmesan cheese on top. I will be making this again for sure!

review by:
(21 Jul 2018)

TeresaS

We loved the slight taste of lemon from the peel and the bit of sweetness from the sugar...this was a really easy dish to prepare...I just roasted some baby potatoes next to them...and served it with a chicken recipe...made for "Pick Me" tag game...thanks for sharing your recipe...

review by:
(11 Mar 2018)