Serves: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
2 pounds Brussels sprouts, trimmed and quartered
3 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1 small lemon, cut into rounds
2 teaspoons butter, melted
1 teaspoon fresh cracked pepper
1 teaspoon grated lemon rind
fresh grated Parmesan cheese
2 pounds Brussels sprouts, trimmed and quartered
3 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1 small lemon, cut into rounds
2 teaspoons butter, melted
1 teaspoon fresh cracked pepper
1 teaspoon grated lemon rind
fresh grated Parmesan cheese
Directions
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss quartered sprouts with the olive oil, sugar, and salt until evenly coated. Pour onto prepared baking sheet and spread evenly over pan.
Roast for 10 minutes, then add lemon rounds to pan and roast for an additional 10 to 15 minutes or until sprouts are golden. Discard lemon slices.
In a small bowl, combine melted butter, pepper, and lemon rind (I don't like my food too sour so I ignored this.) Drizzle mixture over roasted sprouts. Top with freshly grated Parmesan as desired.
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss quartered sprouts with the olive oil, sugar, and salt until evenly coated. Pour onto prepared baking sheet and spread evenly over pan.
Roast for 10 minutes, then add lemon rounds to pan and roast for an additional 10 to 15 minutes or until sprouts are golden. Discard lemon slices.
In a small bowl, combine melted butter, pepper, and lemon rind (I don't like my food too sour so I ignored this.) Drizzle mixture over roasted sprouts. Top with freshly grated Parmesan as desired.
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