Lemon Parmesan Roasted Brussels Sprouts and Parnsips

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1 Lemon, large
  • 2 Parsnips, large
  • 1/2 cup Pomegranate arils

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan

Found on vitamin-sunshine.com

Description

Ingredients

• 2 large parsnips
• 1 pound brussels sprouts
• 1 large lemon
• 1 tablespoon honey
• 1 tablespoon olive oil
• sea salt and black pepper, to taste
• 1 tablespoon lemon juice
• 1/2 cup shaved parmesan
• 1/2 cup pomegranate arils

Directions

• Preheat oven to 425 degrees fahrenheit.
• Chop parsnips and cut brussels sprouts in half. Thinly slice a lemon.
• Add parsnips and brussels sprouts to a large baking sheet.
• In a small container, add olive oil and honey, and mix/shake well. Drizzle over vegetables, and mix in to evenly coat. Season with sea salt and black pepper.
• Add lemons spaced around the baking sheet.
• Bake for 20 minutes. If vegetables havent brown enough, turn oven up to broil, and broil until there are charred bits around the baking sheet.
• Sprinkle lemon juice over the top, and then garnish with shaved parmesan and pomegranate arils.