Lemon Parmesan Brussels Sprouts

These citrusy Roasted Lemon Parmesan Brussels Sprouts are the perfect side dish for lunch or for dinner!

These #roasted brussels sprouts are delicious, and they are so #cheap and easy to make! I first made them for my family on Christmas Day, and even though they insisted they don't like brussels sprouts, they LOVED these! Great for picky kids, too.

INGREDIENTS

1 bag of brussels sprouts, or 1-2 lbs

3 tbsps Olive Oil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/4 cup fresh grated Parmesan

1/2 lemon, squeezed for juice

RECIPE

1. Preheat your oven to 425 degrees F.

2. Prepare the brussels sprouts--cutting off the stems, any brown spots or blemishes, and then cutting in half. If you'd like extra crispy brussels, cut them in quarters rather than in half. The quarters allow more surface area to get roasted in the pan. Add prepared brussels sprouts to a large bowl.

3. Add olive oil, sea salt, and then pepper to the brussels sprouts, and mix until the oil and spices are covering the brussels.

4. Pour onto a sheet pan, making sure that all the brussels sprouts are in one layer on the pan.

5. Put in the pan in the oven, and remove after 25 minutes, or when the brussels thoroughly browned (make sure to shake or stir the brussels on the pan halfway through). If you like your veggies extra crispy, leave in the pan in for 3-5 minutes longer.

6. While the brussels are in the oven, grate the parmesean so that you're ready to add the parmesean immediately upon removing the pan from the oven. (This is so the parmesean can melt over the veggies). Also cut the lemon in 1/2 if you haven't already.

7. Remove the pan, sprinkle the parmesean across the pan immediately, and then squeeze the lemon over the entire pan.

8. Enjoy!