Lemon Parmesan Roasted Brussels Sprouts
Lemon Parmesan Roasted Brussels Sprouts! Oven-roasted until crisp, then tossed with arugula, Parmesan & a lemony vinaigrette, these will become a favorite!
- 1 12 oz bag shaved brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 1 cup arugula or favorite greens blend
- 2 tablespoons Parmesan cheese grated or shredded
Lemon Garlic Vinaigrette
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 small clove garlic grated or minced
- 1 pinch sea salt
Roast Brussels Sprouts
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.
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.
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.