Ingredients for Roast Lemon And Pepper Brussels Sprouts With Parmesan
- Sugar
- 2 tablespoons olive oil
- Salt
- Brussels Sprouts
- Fresh Parsley
- 2 tablespoons butter (melted)
- 1/4 teaspoon black pepper
- Lemon Rind
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roast Lemon And Pepper Brussels Sprouts With Parmesan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roast Lemon And Pepper Brussels Sprouts With Parmesan
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 lb Brussels sprouts (trimmed and halved), 2 tablespoons olive oil, 1 tablespoon lemon zest, and 1 teaspoon black pepper.
- Toss until Brussels sprouts are evenly coated.
- Spread Brussels sprouts in a single layer on a large baking sheet lined with parchment paper or coated with cooking spray.
- Roast for 20 minutes.
- While Brussels sprouts roast, prepare the parsley butter: In a small bowl, combine 2 tablespoons butter (melted), 1/4 cup chopped fresh parsley, 1/4 teaspoon black pepper, and the zest of 1/2 lemon.
- After 20 minutes of roasting, remove the baking sheet from the oven. Pour the parsley butter mixture over the Brussels sprouts and toss gently to combine.
- Return the baking sheet to the oven and roast for another 10-15 minutes, or until Brussels sprouts are tender and slightly browned.
- Remove from oven and sprinkle generously with 1/4 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
5g
Carbs
3g
