Brussels Sprouts with Lemons
Brussels Sprouts with Lemons... roasted with Kalamata olives, topped with Parmesan cheese. Salty, bright, and yes, you can eat the lemons!
Equipment
- parring knife
- cutting board
- baking sheet
Ingredients
- 12 ounces fresh Brussels sprouts
- 1 medium lemon
- 4 ounces Kalamata olives, pitted and drained (~⅔ of a cup)
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- grated Parmesan cheese
Instructions
- Preheat. The oven to 425 °F
- Brussels. Trim the ends off each Brussels sprouts, then cut them in half. Place the Brussels sprouts onto the baking sheet.12 ounces fresh Brussels sprouts
- Lemons. Cut the ends of the lemon, then cut lemon into quarters lengthwise, then each quarter into quarters or fifths. Remove seeds. Give the lemons a slight squeeze over the Brussels sprouts, then add the lemons to the Brussels sprouts.1 medium lemon
- Olives. Measure and drain the olives. Add the olives onto the lemons and Brussels sprouts.4 ounces Kalamata olives, pitted and drained (~⅔ of a cup)
- Oil. Pour the olive oil over the Brussels sprouts, lemons, and olives. Sprinkle with salt and pepper. Give the Brussels sprouts, lemons, and olives a toss until well coated.¼ cup olive oil, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Bake. Place the tray in the middle rack of the oven and back for 25-30 minutes. Do not disturb the sprouts.
- Cheese. Grate Parmesan cheese and sprinkle it over the Brussels sprouts. Serve immediately. Enjoy!grated Parmesan cheese