Roasted Brussels Sprouts With Parmesan And Lemon Recipes

ROASTED BRUSSELS SPROUTS WITH BACON & PARMESAN CHEESE

Steps:

• Preheat oven to 400° F.
• Rinse and dry brussels sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
• Place brussels sprouts in mixing bowl. Toss with olive oil, garlic, salt, pepper, and bacon until coated and well mixed.
• Place brussels sprouts on a greased baking sheet and bake for 20-25 minutes or until golden and tender.
• Just before serving, sprinkle brussels with Parmesan cheese and toss.

ROASTED BRUSSELS SPROUTS WITH PARMESAN AND LEMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim the bottom 1/4 inch off each Brussels sprout, discarding the small woody stems. Remove any damaged outer leaves and quarter each sprout lengthwise.
• Combine Brussels sprouts, olive oil, salt, and pepper in a large bowl; toss to coat. Spread on a rimmed baking sheet.
• Roast in the preheated oven until the insides are tender and the outer leaves are slightly browned, 20 to 25 minutes. Transfer to a serving bowl; sprinkle with Parmesan cheese, lemon juice, and lemon zest.

PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 220ºC/gas 7.
• Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.
• Roast in the oven for 10 minutes - the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.

ROASTED BRUSSELS SPROUTS WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
• Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
• If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

LEMON BACON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 °F.
• Toss the first four ingredients together and spread out over a large baking sheet.
• Bake in the oven until the Brussel sprouts are crispy and browned on the outside.
• Remove and garnish with Parmesan, salt and pepper.
• Serve and enjoy!

ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat.
• Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for 15-20 minutes until fork-tender.
• While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts.

ROASTED BRUSSELS SPROUTS WITH LEMON, PANCETTA AND PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan.
• Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes.
• Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!