Lemon Parmesan Roasted Brussels Sprouts

• Produce

  • 2 cloves Garlic
  • 1 Lemon

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Parmesan cheese

• Other

  • 1-1/2 pound Brussels Sprouts, Washed And Ends Trimmed

Found on thepioneerwoman.com

Description

Ingredients

• 1-1/2 pound Brussels Sprouts, Washed And Ends Trimmed
• 2 cloves Garlic, Or More To Taste
• 2 Tablespoons Olive Oil
• 1 Lemon, Juiced, Divided
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• 1/3 cup Shredded Parmesan Cheese

Directions

• Preheat oven to 400ºF. Cut the Brussels sprouts in half lengthwise. Place the Brussels sprouts on a large baking sheet. Chop the garlic and spread out on pan with the Brussels sprouts. Drizzle the Brussels sprouts with olive oil. Cut lemon in half and squeeze the juice of one half over the sprouts. Toss the sprouts until well coated with the olive oil and lemon juice. Season with salt and black pepper, to taste. Place the pan in the oven and roast for 25–30 minutes, stirring once. Remove from the oven when the sprouts are tender and crispy. Squeeze the juice from the other half of the lemon over the Brussels sprouts and toss. Sprinkle with Parmesan cheese. Transfer to a bowl or platter and serve warm.