Ingredients and Weight:
- Brussels sprouts: 2 pounds (907 grams)
- Olive oil: 4 tablespoons (60 milliliters)
- Kosher salt: 1 teaspoon (5 grams)
- Black pepper: 1/2 teaspoon (2.5 grams)
- Parmesan cheese, grated: 1/2 cup (60 grams)
- Lemon juice: 1 tablespoon (15 milliliters)
- Lemon zest: 1 teaspoon (2 grams)
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Trim the Brussels sprouts and cut them in half lengthwise.
- Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for 15-20 minutes, or until tender and slightly browned.
- In a small bowl, combine the Parmesan cheese, lemon juice, and lemon zest.
- Remove the Brussels sprouts from the oven and sprinkle with the Parmesan mixture.
- Serve warm.
Nutritional Information:
- Calories: 200 per serving (1/8 recipe)
- Fat: 15 grams
- Carbohydrates: 25 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Crispy on the outside, tender on the inside
- Rich, savory, and cheesy flavor
- Acidic kick from the lemon juice
User Comments:
- "These Brussels sprouts are the perfect side dish for any meal."
- "They're easy to make and absolutely delicious."
- "The Parmesan cheese and lemon zest add a gourmet touch."
- "Even my picky kids love them!"
- "I've made these several times, and they're always a hit."
Special Precautions and Tips:
- Use fresh Parmesan cheese for the best flavor.
- If you don't have lemon zest, you can use 1/4 teaspoon dried lemon peel.
- For a crispy texture, don't overcrowd the baking sheet.
- If the Brussels sprouts start to burn, cover them with foil.
