Lemon Brussels Sprouts
- 4 Cups Brussels Sprouts
- 1/4 Cup Parmesan Cheese
- Juice of 1 Lemon
- Olive Oil
- Salt & Pepper
Preheat your oven to 450°F.
Divide washed, dried and halved Brussels sprouts between two rimmed baking sheets.
Toss each pan with olive oil and Parmesan cheese. Salt and pepper to taste.
Roast Brussels sprouts 20 minutes or until brown and tender. Be sure to stir and toss occasionally.
Pour Brussels sprouts into a serving dish and top with lemon juice. Add zest if desired.