Brussel Sprouts Heaven

Diella Yasmine
Jul 24, 2017
2 min read

I wasn’t feeling great today and I worked the whole day and of course had no time to cook but this Brussel sprout recipe is worth gold! If you guys are too lazy to cook well then I’ve got an excellent solution for you. This recipe is hands down the easiest thing to cook plus it’s a hassle free.

Photo courtesy of Averie Sunshine's Pinterest (https://www.pinterest.com/averie/)

All you need are:

1 1/2 pounds Brussels Sprouts
3 tablespoons extra virgin olive oil (the real extra virgin oil)
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice, separated
2 cloves garlic, grated
a healthy pinch of salt
1/2 teaspoon freshly ground black pepper (optional but it’ll be best if you put it)
1/2 cup Parmesan cheese, grated
2 tablespoons balsamic vinegar (this is also optional)

What should I do?

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
Cut off the ends of the brussels sprouts and slice them in half, vertically. Toss them in a large bowl with the olive oil, crushed red pepper flakes, lemon juice, garlic, salt and pepper.
Pour them out onto the prepared baking sheet and roast for 35 to 40 minutes, or until lightly brown and crispy on the outside. Shake the pan every 10 minutes or so to ensure they brown evenly. Once removed from the oven, transfer sprouts to a large serving bowl, stir in balsamic vinegar and cheese, mixing well to coat.
Taste and adjust seasonings as needed (I typically add a little extra salt and lemon juice). Serve warm.

Where can I get the ingredients?

Brussel sprouts can be found in Kem Chicks or Farmers Market. Depending on where you live..it might not be available at some places but don’t worry..you can replace the Brussel sprouts with asparagus or zucchini. This recipe is also great with carrots.
Balsamic vinegar can also be found in Kem Chicks or Farmers Market but again..if you cannot find it than you’re more than welcome to add more lemon juice.

You can pair it with: