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Roasted Parmesan Brussels Sprouts
Twist ‘n’ sprout with these sprouts with a twist.
1 comment
Ingredients
- 800g Brussels sprouts
- 1 onion
- 1 lemon, zest and juice
- Sea salt and freshly ground pepper
- A few sprigs of thyme
- A good gloss of olive oil
- 50g Parmesan
Prep: 15 mins | Cook: 15-20 mins
Method
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin in the oven to heat.
2. Strip off any sad-looking outer leaves from your sprouts, if needed. Halve or quarter, depending on size. Peel and thinly slice the onion.
3. Toss the sprouts and onion into a bowl with a good squeeze of lemon juice, a generous pinch of salt and pepper, a few thyme sprigs and a good gloss of olive oil. Mix well and set aside for the flavours to mingle.
4. Tumble everything onto the warmed roasting tray. Roast for 15-20 mins, or till tender and a little crisp around the edges. Finish with a grating of lemon zest, a little more pepper and the freshly grated Parmesan.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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Lody
Amazing. Thought I'd have a go and try something new with sprouts (instead of the traditional lardons) and oh my goodness. Delicious and so easy to do.