Description
Crispy roasted Brussels sprouts with zesty lemon Parmesan are a delicious, gluten-free side dish that elevates any meal.
Ingredients
Scale
- 1 pound Brussels Sprouts (Fresh and hearty)
- 2 tablespoons Extra-virgin Olive Oil (Can be swapped with avocado oil)
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Lemon Juice (Fresh is best)
- 1/2 cup Parmesan Cheese (Grated; substitute with nutritional yeast for vegan)
- 1 tablespoon Fresh Thyme Leaves
- 1/4 teaspoon Red Pepper Flakes (Optional)
- 2 tablespoons Fresh Parsley Leaves (Chopped)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trim the stems of the Brussels sprouts, removing any discolored leaves, and cut each sprout in half.
- Toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until well-coated.
- Spread the seasoned Brussels sprouts cut side down on the baking sheet.
- Roast for 20 to 30 minutes, watching for golden-brown color and charred edges.
- Toss warm Brussels sprouts with lemon juice, lemon zest, Parmesan cheese, and thyme leaves.
- Garnish with parsley and red pepper flakes, then serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg