Roasted Brussels Sprouts
Oven-roasted Brussels sprouts tossed with sliced almonds, Parmesan, and lemon juice.
Equipment
- rimmed baking sheet
- Oven
- Bowl
Ingredients
Ingredients
- ?2 cupsfresh Brussels sprouts halved
- ?1 tablespoonolive oil
- ?1/4 teaspoonkosher salt
- ?1/4 cupraw sliced almonds
- ?juice of 1/2 lemon
- ?3 tablespoonsparmesan cheese grated
Instructions
Instructions
- Preheat oven to 400°F.
- On a rimmed baking sheet, place the 2 cups halved Brussels sprouts, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt; toss to coat the sprouts and spread them cut side down in a single layer.
- Roast for 20 minutes.
- Remove the baking sheet from the oven, evenly scatter 1/4 cup raw sliced almonds over the sprouts, and return to the oven; roast an additional 5 minutes, until the sprouts are tender and the almonds are lightly toasted.
- Transfer the roasted Brussels sprouts and almonds to a bowl, add 3 tablespoons grated Parmesan cheese and the juice of 1/2 lemon, and toss to combine.
- Serve immediately.
Notes
When you’re buying your Brussels sprouts, look for ones that are super fresh. They should be relatively firm and bright green with minimal wilted leaves on the outsides.
Tossing these beauties in olive oil is also a big key to getting Brussels sprouts beautifully crispy.
My last tip (and maybe most important), make sure each sprout is cut side down when roasting. It’s worth the extra couple minutes it takes to flip them over.
Tossing these beauties in olive oil is also a big key to getting Brussels sprouts beautifully crispy.
My last tip (and maybe most important), make sure each sprout is cut side down when roasting. It’s worth the extra couple minutes it takes to flip them over.