5/5
(1 Votes)
Ingredients
- 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon grated lemon zest
- 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more to
- taste
Preparation
Step 1
Preheat the oven to 375°F.
Toss the Brussels sprouts in 3 tablespoons of the olive oil, and
season with the salt and pepper. Transfer them to a baking sheet
and spread them out in one even layer.
Roast until the Brussels sprouts are crisp-tender and lightly
caramelized around the edges, 20 to 25
minutes. Immediately transfer them to a large mixing bowl, and
add the remaining 2 tablespoons olive oil, minced garlic, lemon
zest, and Parmesan. Toss to coat evenly, sprinkle with more
Parmesan as desired, and serve.