- VE
- LC
Lemon Parmesan Brussels Sprouts
These Mediterranean Roasted Brussels Sprouts are a fresh twist on the classic side dish. Instead of a rich glaze, they're tossed with a simple lemon, Dijon, and garlic marinade, then roasted with Parmesan and breadcrumbs until golden and crispy. The result is a flavorful side that's light, vibrant, and pairs well with almost any main course.
Ingredients
Instructions
- Step 1
Preheat the oven to 400°F (200°C). Wash the Brussels sprouts, trim the stem ends, halve the sprouts, and remove any loose or damaged outer leaves. Place the Brussels sprouts on a parchment-lined baking sheet.
- Step 2
In a small bowl, whisk together the oil, vinegar, honey, and mustard. Finely grate the zest of the lemon, then cut the lemon in half and add about 1 teaspoon of the juice to the marinade. Peel and finely mince the garlic, stir it into the marinade, and season generously with salt and pepper.
- Step 3
Pour the marinade over the Brussels sprouts and toss until evenly coated. Sprinkle with the grated Parmesan and breadcrumbs, then toss again until everything is well combined.
- Step 4
Bake for about 20 minutes, or until the Brussels sprouts are tender and caramelized around the edges and the Parmesan and breadcrumbs are golden brown.
Per serving
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