Roasted Brussels Sprouts
Roasted Brussels sprouts are a game-changer, turning a humble vegetable into a crispy, caramelized delight. With just 5 minutes of prep and 30 minutes in the oven, you’ll achieve golden edges and tender centers that melt in your mouth.
Ingredients
- 1 pound Brussels sprouts, trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon Parmesan seasoning, optional
- 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- pinch red pepper flakes
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet.
- Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves.
- Garnish with parsley and red pepper flakes.
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