brussels sprouts

Lemon Parmesan Roasted Brussels Sprouts! Oven-roasted until crisp, then tossed with arugula, Parmesan & a lemony vinaigrette, these will become a favorite! This roasted Brussels sprouts recipe is perfect for an easy weeknight dinner side or as a vegetable dish for springtime holidays.

Step 1

Preheat oven to 425 degrees. Line a baking pan with foil or parchment paper. Set aside. Spread shredded Brussels sprouts out on the pan. Drizzle with olive oil and toss to coat. Sprinkle with salt.

Step 2

Roast Brussels sprouts for 15-20 minutes depending on preference and thickness of your Brussels sprouts.  When they're cooked, remove from oven and allow to cool slightly.

Step 3

In a small bowl or a jar with a leak-proof lid, combine lemon juice, olive oil, grated garlic and salt.  Shake vigorously until the mixture is emulsified -- it'll look a lighter, opaque yellow.

Step 4

Toss together the roasted Brussels sprouts and arugula. Drizzle the mixture with vinaigrette and toss to coat.  Sprinkle with Parmesan cheese before serving.

Step 5

Get ingredients & full recipe in the post!