Name: Roasted Brussels Sprouts with Lemon and Parmesan Recipe
Ingredients: 1.5 pounds Brussels Sprouts: Fresh Brussels sprouts are the star of the show here, and their quality will directly impact the final taste and texture of your dish. Choosing Brussels Sprouts: Look for sprouts that are firm, tightly closed, and vibrant green in color. Avoid sprouts that are yellowing, wilting, or have brown spots, as these are signs of age and can lead to a bitter taste. Sprouts that are roughly the same size will cook more evenly.; Size Matters: While you can use sprouts of varying sizes, try to select those that are medium to small. Larger sprouts can be tougher and may require longer cooking times. If you only have large sprouts, consider quartering them instead of halving to ensure they cook through properly without burning on the outside.; Fresh vs. Frozen: While fresh Brussels sprouts are highly recommended for this recipe to achieve the best texture and flavor, frozen Brussels sprouts can be used in a pinch. However, they tend to retain more water and may become mushier when roasted. If using frozen sprouts, ensure they are completely thawed and thoroughly dried before roasting. Roasting them directly from frozen is not recommended as it will result in steaming rather than roasting, leading to a less crispy and flavorful outcome. If using frozen, you might need to increase the roasting time slightly and consider roasting at a slightly higher temperature in the last few minutes to encourage browning and crispiness.; Quantity: 1.5 pounds might seem like a lot, but Brussels sprouts shrink considerably as they roast. This amount is perfect for serving 4-6 people as a side dish. Feel free to adjust the quantity up or down based on your needs, keeping the other ingredient ratios in mind.; 3 tablespoons Olive Oil: Olive oil is crucial for roasting vegetables. It helps to promote browning and crisping, and it also adds flavor and richness to the dish. Type of Olive Oil: Extra virgin olive oil is recommended for its superior flavor and health benefits. Its fruity and slightly peppery notes complement the Brussels sprouts beautifully. However, regular olive oil or even avocado oil can be used as substitutes if you prefer a more neutral flavor or if you are cooking at a very high temperature for a longer duration where extra virgin olive oil’s smoke point might be a concern (though for roasting Brussels sprouts at 400°F/200°C, extra virgin olive oil is perfectly suitable).; Quantity: 3 tablespoons is a good starting point. You want to use enough oil to coat the sprouts evenly, but not so much that they become greasy. The oil helps the seasonings adhere to the sprouts and promotes even roasting. If your sprouts seem dry after tossing with the oil, you can add a little more, one tablespoon at a time.; 1 teaspoon Salt: Salt is essential for seasoning and enhancing the natural flavors of the Brussels sprouts. Type of Salt: Kosher salt or sea salt is preferred over table salt for roasting vegetables. Kosher salt and sea salt have larger crystals and a cleaner taste. Table salt is more processed and can sometimes have a slightly metallic taste. If using table salt, you might want to reduce the amount slightly as it is more concentrated.; Seasoning Amount: 1 teaspoon is a general guideline, but you should always season to taste. Start with 1 teaspoon and then taste the sprouts after they have roasted for about 15-20 minutes. You can add more salt at this point if needed. Remember that Parmesan cheese is also salty, so don’t over-salt initially.; ½ teaspoon Black Pepper: Freshly ground black pepper adds a touch of warmth and spice to the Brussels sprouts, balancing the sweetness and acidity. Freshly Ground vs. Pre-ground: Freshly ground black pepper is always preferable for its superior flavor and aroma. Pre-ground pepper loses its potency over time. Invest in a pepper grinder for the best results.; Pepper Type: While black pepper is classic, you could experiment with other types of peppercorns like white pepper for a milder flavor or red pepper flakes for a touch of heat, though for this specific recipe, black pepper is traditionally used.; Quantity: ½ teaspoon is a standard amount, but you can adjust it to your preference. If you like a bolder pepper flavor, feel free to add a bit more.; 1 Lemon: Fresh lemon juice and zest are key components of this recipe, adding brightness and acidity that cuts through the richness of the sprouts and Parmesan. Fresh Lemon is a Must: Bottled lemon juice is not a suitable substitute for fresh lemon juice in this recipe. Fresh lemon juice has a much brighter and more vibrant flavor.; Zest and Juice: This recipe utilizes both the zest and the juice of the lemon. Lemon zest adds a concentrated citrusy aroma and flavor, while the juice provides acidity. Make sure to zest the lemon before juicing it. Use a microplane or a fine grater to zest only the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.; Lemon Size: The size of lemons can vary. One medium-sized lemon should provide enough zest and juice for this recipe. If your lemon is small, you might need to use a little more.; Organic Lemons: If possible, opt for organic lemons, especially if you are using the zest, as organic citrus fruits are less likely to be treated with pesticides. If using non-organic lemons, wash them thoroughly with warm water and soap before zesting.; ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, savory, and nutty flavor to the roasted Brussels sprouts. It also melts slightly during roasting, creating a delightful cheesy crust. Freshly Grated Parmesan: Freshly grated Parmesan cheese is highly recommended for its superior flavor and texture compared to pre-grated Parmesan. Pre-grated Parmesan often contains cellulose to prevent clumping, which can affect its melting properties and flavor.; Type of Parmesan: Parmigiano-Reggiano is the king of Parmesan cheeses, known for its complex flavor and granular texture. However, Grana Padano is a more affordable and widely available alternative that also works well. Avoid using “Parmesan-style” cheeses that are not authentic Parmigiano-Reggiano or Grana Padano, as they may lack the characteristic flavor and texture.; Quantity: ½ cup is a generous amount of Parmesan. You can adjust the quantity to your preference. If you are a big cheese lover, feel free to add a bit more. For a less cheesy version, you can reduce the amount slightly.; Adding Parmesan: The Parmesan cheese is typically added during the last few minutes of roasting to prevent it from burning. Adding it too early can result in overly browned or burnt cheese.; Optional: 1-2 cloves Garlic, minced: While garlic is optional, it adds another layer of savory flavor that complements the Brussels sprouts, lemon, and Parmesan beautifully. Fresh Garlic: Fresh garlic is always preferred over garlic powder or jarred minced garlic for its superior flavor and aroma.; Minced Finely: Mince the garlic cloves finely so that they distribute evenly and cook through without burning. You can use a garlic press or chop it finely with a knife.; Adding Garlic: If using garlic, you can toss it with the Brussels sprouts and olive oil before roasting, or you can add it halfway through the roasting process to prevent it from burning. Adding it halfway through will result in a milder garlic flavor.; Garlic Variations: For a different flavor profile, you could experiment with roasted garlic cloves. Roast whole garlic cloves alongside the Brussels sprouts and then squeeze the softened garlic onto the sprouts after they are roasted. This will provide a sweeter and milder garlic flavor.

Ingredients

1.5 pounds Brussels Sprouts: Fresh Brussels sprouts are the star of the show here, and their quality will directly impact the final taste and texture of your dish.
- Choosing Brussels Sprouts: Look for sprouts that are firm, tightly closed, and vibrant green in color. Avoid sprouts that are yellowing, wilting, or have brown spots, as these are signs of age and can lead to a bitter taste. Sprouts that are roughly the same size will cook more evenly.
- Size Matters: While you can use sprouts of varying sizes, try to select those that are medium to small. Larger sprouts can be tougher and may require longer cooking times. If you only have large sprouts, consider quartering them instead of halving to ensure they cook through properly without burning on the outside.
- Fresh vs. Frozen: While fresh Brussels sprouts are highly recommended for this recipe to achieve the best texture and flavor, frozen Brussels sprouts can be used in a pinch. However, they tend to retain more water and may become mushier when roasted. If using frozen sprouts, ensure they are completely thawed and thoroughly dried before roasting. Roasting them directly from frozen is not recommended as it will result in steaming rather than roasting, leading to a less crispy and flavorful outcome. If using frozen, you might need to increase the roasting time slightly and consider roasting at a slightly higher temperature in the last few minutes to encourage browning and crispiness.
- Quantity: 1.5 pounds might seem like a lot, but Brussels sprouts shrink considerably as they roast. This amount is perfect for serving 4-6 people as a side dish. Feel free to adjust the quantity up or down based on your needs, keeping the other ingredient ratios in mind.

3 tablespoons Olive Oil: Olive oil is crucial for roasting vegetables. It helps to promote browning and crisping, and it also adds flavor and richness to the dish.
- Type of Olive Oil: Extra virgin olive oil is recommended for its superior flavor and health benefits. Its fruity and slightly peppery notes complement the Brussels sprouts beautifully. However, regular olive oil or even avocado oil can be used as substitutes if you prefer a more neutral flavor or if you are cooking at a very high temperature for a longer duration where extra virgin olive oil’s smoke point might be a concern (though for roasting Brussels sprouts at 400°F/200°C, extra virgin olive oil is perfectly suitable).
- Quantity: 3 tablespoons is a good starting point. You want to use enough oil to coat the sprouts evenly, but not so much that they become greasy. The oil helps the seasonings adhere to the sprouts and promotes even roasting. If your sprouts seem dry after tossing with the oil, you can add a little more, one tablespoon at a time.

1 teaspoon Salt: Salt is essential for seasoning and enhancing the natural flavors of the Brussels sprouts.
- Type of Salt: Kosher salt or sea salt is preferred over table salt for roasting vegetables. Kosher salt and sea salt have larger crystals and a cleaner taste. Table salt is more processed and can sometimes have a slightly metallic taste. If using table salt, you might want to reduce the amount slightly as it is more concentrated.
- Seasoning Amount: 1 teaspoon is a general guideline, but you should always season to taste. Start with 1 teaspoon and then taste the sprouts after they have roasted for about 15-20 minutes. You can add more salt at this point if needed. Remember that Parmesan cheese is also salty, so don’t over-salt initially.

½ teaspoon Black Pepper: Freshly ground black pepper adds a touch of warmth and spice to the Brussels sprouts, balancing the sweetness and acidity.
- Freshly Ground vs. Pre-ground: Freshly ground black pepper is always preferable for its superior flavor and aroma. Pre-ground pepper loses its potency over time. Invest in a pepper grinder for the best results.
- Pepper Type: While black pepper is classic, you could experiment with other types of peppercorns like white pepper for a milder flavor or red pepper flakes for a touch of heat, though for this specific recipe, black pepper is traditionally used.
- Quantity: ½ teaspoon is a standard amount, but you can adjust it to your preference. If you like a bolder pepper flavor, feel free to add a bit more.

1 Lemon: Fresh lemon juice and zest are key components of this recipe, adding brightness and acidity that cuts through the richness of the sprouts and Parmesan.
- Fresh Lemon is a Must: Bottled lemon juice is not a suitable substitute for fresh lemon juice in this recipe. Fresh lemon juice has a much brighter and more vibrant flavor.
- Zest and Juice: This recipe utilizes both the zest and the juice of the lemon. Lemon zest adds a concentrated citrusy aroma and flavor, while the juice provides acidity. Make sure to zest the lemon before juicing it. Use a microplane or a fine grater to zest only the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.
- Lemon Size: The size of lemons can vary. One medium-sized lemon should provide enough zest and juice for this recipe. If your lemon is small, you might need to use a little more.
- Organic Lemons: If possible, opt for organic lemons, especially if you are using the zest, as organic citrus fruits are less likely to be treated with pesticides. If using non-organic lemons, wash them thoroughly with warm water and soap before zesting.

½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, savory, and nutty flavor to the roasted Brussels sprouts. It also melts slightly during roasting, creating a delightful cheesy crust.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese is highly recommended for its superior flavor and texture compared to pre-grated Parmesan. Pre-grated Parmesan often contains cellulose to prevent clumping, which can affect its melting properties and flavor.
- Type of Parmesan: Parmigiano-Reggiano is the king of Parmesan cheeses, known for its complex flavor and granular texture. However, Grana Padano is a more affordable and widely available alternative that also works well. Avoid using “Parmesan-style” cheeses that are not authentic Parmigiano-Reggiano or Grana Padano, as they may lack the characteristic flavor and texture.
- Quantity: ½ cup is a generous amount of Parmesan. You can adjust the quantity to your preference. If you are a big cheese lover, feel free to add a bit more. For a less cheesy version, you can reduce the amount slightly.
- Adding Parmesan: The Parmesan cheese is typically added during the last few minutes of roasting to prevent it from burning. Adding it too early can result in overly browned or burnt cheese.

Optional: 1-2 cloves Garlic, minced: While garlic is optional, it adds another layer of savory flavor that complements the Brussels sprouts, lemon, and Parmesan beautifully.
- Fresh Garlic: Fresh garlic is always preferred over garlic powder or jarred minced garlic for its superior flavor and aroma.
- Minced Finely: Mince the garlic cloves finely so that they distribute evenly and cook through without burning. You can use a garlic press or chop it finely with a knife.
- Adding Garlic: If using garlic, you can toss it with the Brussels sprouts and olive oil before roasting, or you can add it halfway through the roasting process to prevent it from burning. Adding it halfway through will result in a milder garlic flavor.
- Garlic Variations: For a different flavor profile, you could experiment with roasted garlic cloves. Roast whole garlic cloves alongside the Brussels sprouts and then squeeze the softened garlic onto the sprouts after they are roasted. This will provide a sweeter and milder garlic flavor.

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Instructions

Preheat Your Oven to 400°F (200°C): Preheating the oven is a crucial first step. Ensuring the oven is at the correct temperature before you put the Brussels sprouts in is essential for proper roasting. A hot oven will allow the sprouts to caramelize and develop a crispy exterior while remaining tender on the inside.
- Oven Thermometer: If you are unsure about the accuracy of your oven’s thermostat, it’s a good idea to use an oven thermometer to ensure it reaches the correct temperature.
- Preheating Time: Allow your oven to preheat for at least 15-20 minutes to ensure it reaches the desired temperature throughout.

Prepare the Brussels Sprouts: Proper preparation of the Brussels sprouts is key to achieving the best texture and flavor.
- Wash and Dry: Rinse the Brussels sprouts under cold water to remove any dirt or debris. Then, thoroughly dry them using a clean kitchen towel or a salad spinner. Excess moisture will hinder browning and result in steamed rather than roasted sprouts.
- Trim the Ends: Using a sharp knife, trim off the tough, woody ends of each Brussels sprout. This part is often dry and bitter and should be removed.
- Halve or Quarter: Depending on the size of your Brussels sprouts, you will need to halve or quarter them. For medium to small sprouts, halving them lengthwise is sufficient. For larger sprouts, quartering them will ensure they cook through evenly. Cutting them into similar sizes will promote even cooking. Halving or quartering also increases the surface area that comes into contact with the hot oven air and the baking sheet, promoting better caramelization and crispiness.

Toss with Olive Oil and Seasoning: In a large bowl, combine the prepared Brussels sprouts with olive oil, salt, and pepper.
- Even Coating: Toss the sprouts thoroughly to ensure they are evenly coated with the olive oil and seasonings. You can use your hands or a spatula to toss them. The olive oil helps the seasonings adhere to the sprouts and also promotes browning and crisping during roasting.
- Seasoning Distribution: Make sure the salt and pepper are distributed evenly across all the sprouts for consistent flavor. If you are using garlic, add the minced garlic at this stage and toss to combine.

Arrange on a Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on a large baking sheet.
- Single Layer is Crucial: Avoid overcrowding the baking sheet. If the sprouts are too close together, they will steam instead of roast, resulting in soggy sprouts. If necessary, use two baking sheets to ensure a single layer. Good air circulation around the sprouts is essential for roasting and achieving crispy edges.
- Baking Sheet Type: A standard baking sheet with a rim works well. You can line the baking sheet with parchment paper for easier cleanup, but this is optional. Parchment paper can slightly reduce browning compared to roasting directly on the baking sheet, but the difference is usually minimal.

Roast in the Oven: Place the baking sheet in the preheated oven and roast for 20-30 minutes, or until the Brussels sprouts are tender and golden brown.
- Roasting Time Variation: The exact roasting time will depend on the size of your Brussels sprouts and your oven. Start checking for doneness around 20 minutes.
- Visual Cues for Doneness: The Brussels sprouts are done when they are tender when pierced with a fork and have developed a nice golden-brown color with slightly crispy edges. Some charring is desirable as it adds flavor.
- Tossing Halfway Through (Optional but Recommended): For more even browning, you can toss the Brussels sprouts halfway through the roasting time (around 15 minutes). This ensures that all sides of the sprouts are exposed to the heat and helps to prevent burning on one side.

Add Lemon Juice and Parmesan Cheese: Remove the baking sheet from the oven. Immediately squeeze fresh lemon juice over the roasted Brussels sprouts and sprinkle with grated Parmesan cheese.
- Timing of Lemon Juice: Adding the lemon juice while the sprouts are still hot allows them to absorb the flavor more effectively. The heat also slightly mellows the acidity of the lemon juice.
- Parmesan Distribution: Sprinkle the Parmesan cheese evenly over the hot sprouts so that it melts slightly and coats them.
- Optional Broiling for Extra Browning: If you want the Parmesan cheese to be more melted and slightly browned, you can briefly broil the sprouts for 1-2 minutes after adding the cheese. Watch them closely to prevent burning.

Serve Immediately: Roasted Brussels Sprouts with Lemon and Parmesan are best served immediately while they are hot and crispy.
- Garnish (Optional): You can garnish the sprouts with extra lemon zest or a sprinkle of fresh parsley for added visual appeal and flavor.

Nutrition

Serving Size: one normal portion
Calories: 120-150
Sugar: 2-3 grams
Sodium: 200-300 mg
Fat: 8-10 grams
Saturated Fat: 2-3 grams
Carbohydrates: 8-10 grams
Fiber: 3-4 grams
Protein: 4-5 grams
Cholesterol: 5-10 mg