Lemon Parmesan Roasted Brussels Sprouts

step 1

Preheat oven to 425 degrees. Line a baking pan with foil or parchment paper. Set aside.

step 2

Spread shredded Brussels sprouts out on the pan. Drizzle with olive oil and toss to coat. Sprinkle with salt.

step 3

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 4

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 5

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

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