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Brussel sprouts olive oil lemon juice mixed seasonal herbs salt nuts freshly grated Parmesan-Reggiano
Viewed: 26 - Published at: 9 years agoIngredients
- 2 lbs Brussel Sprouts
- 1/4 cup Olive Oil
- Fresh Lemon Juice from one lemon
- 1 teaspoon chopped fresh Sage
- 2 tablespoons mixed seasonal Herbs (rosemary & thyme)
- Salt and Pepper to taste
- 1/4 cup Pine nuts
- 1/4 cup freshly grated Parmesan-Reggiano
Method
- Preheat oven to 425 degrees, 400 for convection ovens.
- Wash and trim the outer leaves off the Brussel sprouts and let air dry
- In a large reseal able plastic bag combined olive oil, sage, mixed herbs (rosemary and Thyme), salt and pepper (seal and shake or mix ingredients).
- Add brussel sprouts and close the reseal able plastic bag . Toss to evenly coat all the brussel sprouts.
- Remove the brussel sprouts from the bag and place them on a large sheet pan. Put the tray in the oven.
- roast 10 minutes and check for doneness continue cooking as needed 5-10 more minutes should be soft but not overcooked
- In the Last 5 minutes add cheese and pine nuts.
- Before serving, add lemon juice to taste.
