Small Batch Roasted Brussels Sprouts with Parmesan
Ingredients
The vegetables
-
8
ounces
fresh brussels sprouts
-
2
tbsp
finely chopped onion
-
2
cloves
smashed garlic
The seasoning and oil
-
¼
tsp
crushed red pepper
-
1
tbsp
olive oil
-
1
pinch
salt
-
1
pinch
pepper
The finishing touches
-
¼
cup
freshly grated parmesan
-
1
wedge
lemon
Instructions
- Preheat the oven to 425°F.
- Trim the stem ends off the brussels sprouts and cut them in half or quarters for even size.
- Place the brussels sprouts in a bowl and add chopped onion, smashed garlic, and crushed red pepper.
- Drizzle with olive oil and toss to coat, then season with salt and pepper.
- Spread the mixture on a small baking sheet and roast for 15 minutes.
- Remove from the oven, sprinkle with parmesan, and toss again.
- Return to the oven and roast for an additional 8-10 minutes until tender.
- Squeeze fresh lemon over the sprouts, toss, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
197
Total fat
14g
Total carbohydrates
14g
Total protein
6g
Sodium
150mg
Cholesterol
5mg
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