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Crisp Lemon Parmesan Brussels Sprouts

Photo by The Saucy Coq

Photo by The Saucy Coq

Yes, that’s right. Brussel[s] Sprouts! Brussels. With an S. Like the city in Belgium. Those little mini cabbages that were the bane of your childhood but have now experienced a full culinary revival. They are jam packed full of flavour and nutrients and are actually quite simple to deal with. There are a number of ways to prepare sprouts, but the overwhelming preference (as far as I can tell) is roasting.

In my opinion, the key to a tasty Brussels sprout is to get the outer leaves a bit crispy while leaving the sprout somewhat crunchy (as opposed to mushy and overdone). This recipe should do the trick!

Crisp Lemon Parmesan Brussels Sprouts

  • 3 big handfuls Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 Tbsp of brown sugar
  • Pinch each of salt & pepper
  • Juice of half a lemon
  • Handful of Parmesan, grated
  • 1 Tbsp of sesame seeds, toasted

I prefer to pull off the few dark outermost leaves before I cut them in half.

Preheat your oven to 400 degrees.

Line a baking tray with foil. Toss Brussels sprouts with olive oil, brown sugar, salt and pepper and spread out on tray. Roast in oven for 20-25 minutes, turning over half way. Some time around the 18 minute mark, try one of the sprouts to make sure you’re not over cooking them.

Remove from oven and squeeze lemon juice over the sprouts. Sprinkle with Parmesan cheese and sesame seeds and serve hot.

Don’t hate. Vegetate!

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One Comment

  1. Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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