Roasted Brussels sprouts
If you’re not a fan of brussels sprouts, you may change your mind after trying them roasted. Crispy on the outside, tender on the inside, and enhanced with the simple flavours of olive oil, salt and pepper—roasted brussels sprouts are delicious and very easy to make. To kick the flavour up a notch, add some fresh lemon juice and/or grated parmesan cheese after cooking.
Ingredients
1 ½ pounds Brussels sprouts
2 - 3 tablespoons olive oil
¾ teaspoon sea salt
½ teaspoon ground black pepper
Optional:
Juice of ½ a lemon
A sprinkle of freshly grated parmesan cheese
Directions
Preheat oven to 425 degrees F
Prepare Brussels sprouts by trimming stems, removing any damaged leaves, and cutting into halves or quarters so all are even in size.
Toss with olive oil, salt and pepper, and distribute onto a parchment or foil lined baking sheet.
Roast for about 20 minutes, stirring halfway through until tender inside and crispy on the outside.
Squeeze some lemon juice on top or sprinkle with parmesan cheese.
Serves 6.
