Roasted Brussels Sprouts
Author: Jessica Idleman
Recipe type: Vegetables
- 2-3lbs Brussels Sprouts
- 2-3 tablespoons of extra virgin olive oil or grass-fed butter
- juice from 1 lemon
- Parmesan cheese to taste
- salt and pepper to taste
- Trim Brussels of their stem/core and any outer leaves that are brown. Cut them in half (quarter them if they are extra large), and pile them into a glass baking dish, cookie sheet, or Dutch oven.
- Roast in the oven for 20-25 minutes until centers are fork tender. Remove them from the oven and immediately toss them with olive oil and/or butter, lemon juice, salt and pepper. Garnish with more Parmesan if desired.
Poached eggs make a delicious breakfast over leftover roasted Brussels Sprouts