“‘For the time is coming,’ says the Lord, ‘when I will raise up a righteous descendant from King David’s line. He will be a King who rules with wisdom. He will do what is just and right throughout the land. And this will be his name: ‘The Lord Is Our Righteousness.’ In that day Judah will be saved, and Israel will live in safety.'”
-Jeremiah 23:5-6 NLT
One of my favorite in-season fall produce are Brussel spouts, especially when they’re roasted, slightly charred, and seasoned well! These Lemon Garlic Parmesan Brussels Sprouts are oven-roasted to golden. Crispy on the outside, tender on the inside, and bursting with bright flavor. Fresh Brussel sprouts baked with olive oil and lots of garlic. Toss these sprouts in a simple mixture of fresh lemon juice, lemon zest, and grated Parmesan.
Every bite is fresh, tangy, and cheesy. It’s an easy, crowd-pleasing side dish that’s perfect for the upcoming holiday season. Pair this dish beautifully with any main course and turn humble Brussels sprouts into something irresistible.
Learn more about finding nutritious foods at the grocery store or farmer’s market within budget at renewlivingsolutions.com. Amber is a holistic consultant ready to help you grocery shop and to focus on your personal nutrition goals!
Lemon Garlic Parmesan Brussel Sprouts
Ingredients
Method
- Pre-heat oven to 400℉
- Soak brussel sprouts, massage in water, and rinse to clean. Drain completely and pa dry with paper towels. (The drier they are, the better they crisp in the oven)
- Trim and half the Brussel sprouts and place them in a mixing bowl.
- Toss brussel sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes.
- On a sheet tray, line the Brussel sprouts cut side down in a single layer.
- Bake for 20-25 minutes, flipping halfway through until golden brown and crispy on the edges.
- Remove from oven and immediately toss in lemon juice, lemon zest, and grated parmesan cheese. Serve warm.
