Lemony Roasted Brussels Sprouts

By polloazul

Ingredients

• for the sprouts
• 1 lb. Brussels sprouts, washed, trimmed and halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• for the dressing
• zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon salt (possibly more)
• 3 tablespoons grated pecorino romano or parmesan

Preparation

Step 1

Preheat the oven to 375 degrees. Arrange the sprouts on a large rimmed baking sheet and toss with a tablespoon of olive oil. Put the sprouts in the oven; rotate the pan and flip the sprouts after 25 minutes. Cook for 45 minutes or until the edges of the sprouts are a dark golden brown and slightly crispy. Check to be sure the sprouts are tender and fully cooked in the center. Remove sprouts to a large serving bowl.

Meanwhile, combine the lemon zest and juice, and the salt. Slowly whisk in the olive oil until the mixture is thickened and emulsified. Toss the warm sprout with the dressing. Check the salt levels and adjust if necessary. Sprinkle on the cheese and serve.