My honey always says he hates vegetables, but when I make these he seems to have a change of heart… or… stomach!
1/4 tsp black pepper
1 pound (LB) brussles sprouts halved
2 Tbsp garlic
2 tsp lemon juice
2 tsp olive oil
3 Tbsp parmesan freshly grated
1/2 tsp salt
Preheat oven to 400ºF.
Whisk together olive oil, lemon juice, garlic, salt & pep.
Toss the Brussels sprouts in the
Transfer to a baking sheet lined with parchment and sprayed. Bake 25–30 minutes, tossing once.
When you pull them out of the oven, grate a little parmesan on top before serving!
Serving: 1 Cup
yields about 4 servings