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Lemon Roasted Brussels Sprouts
These crispy Lemon Roasted Brussels Sprouts are tossed with lemon, Parmesan and salt for a delicious side dish.
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
110
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Measuring Cups
Measuring Spoons
Ingredients
2
lbs.
brussels sprouts
trimmed and cut in half
3
Tbsp
olive oil
1
Tbsp
sugar
1/2
tsp
kosher salt
1
lemon
cut into rounds
1
tsp
butter
melted
1
tsp
pepper
1
tsp
lemon zest
freshly grated Parmesan cheese for garnish
Instructions
Preheat oven to 400 degrees.
In a bowl combine sprouts, olive oil, sugar and salt and toss to coat.
Pour onto baking sheet and spread evenly.
Roast for 10 minutes and then turn sprouts and add lemon slices.
Roast for an additional 10 minutes or until sprouts are golden and tender.
In a small bowl combine melted butter, pepper and lemon rind.
Drizzle over roasted sprouts.
Top with freshly grated Parmesan cheese to serve.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
179
mg
|
Potassium:
464
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
875
IU
|
Vitamin C:
104
mg
|
Calcium:
53
mg
|
Iron:
2
mg