Roasted Brussels Sprouts

By barbaran

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.