Brussels Sprouts with Parmesan

Name: Brussels Sprouts with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 16 oz North Bay Brussels sprouts (halved); 2 TBLS olive oil; 1 tsp crushed rosemary; Zest of 1/2 lemon (minced); Juice of one lemon; 1 tsp freshly ground black pepper; 1 TBLS granulated sugar; 2 tsp butter (softened); ¼ cup shaved parmesan; Salt to taste

A crispy and cheesy veggie side dish.

10 min

30 min

40 min

Ingredients:

16 oz North Bay Brussels sprouts (halved)
2 TBLS olive oil
1 tsp crushed rosemary
Zest of 1/2 lemon (minced)
Juice of one lemon
1 tsp freshly ground black pepper
1 TBLS granulated sugar
2 tsp butter (softened)
¼ cup shaved parmesan
Salt to taste

Sharon's Hint

Try different herbs instead of rosemary for fun flavor combinations. Consider, basil, thyme or parsley

Directions

Step 1.

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

Step 2.

Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil and sugar. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.

Step 3.

While baking, make butter mixture by placing butter, lemon juice, lemon zest, rosemary and pepper in a small bowl and whisk to combine into a creamy paste.

Step 4.

Place hot Brussels sprouts into a bowl and toss with butter mixture until butter melts and sprouts are evenly coated. Transfer to a serving platter and top with shaved parmesan.

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