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.

Author: Jules' Menu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 122 kcal per serving

Ingredients

1 lb - Brussels sprouts
2 teaspoons - olive oil
1 tbsp - balsamic vinegar
1 tsp - honey or maple syrup
1 tsp - Dijon mustard
1 - organic lemon
1 clove - garlic
salt and pepper
¼ cup - Parmesan cheese
1 ½ tablespoons - breadcrumbs

Instructions

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.
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.
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.
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.

Nutrition