Crispy Lemon Parmesan Brussel Sprouts

Alright so you all know that I have a Brussel sprout recipe I love and make almost every week. It has bacon in it and some balsamic vinegar and is oh so yum! But lately I’ve been wanting to come up with a recipe that is a little fresher and lighter — hence this new recipe that is like a roasted salad version.

Firstly let me just tell you, I literally had to fight Cole for any of the batch I made so when I tell you they were a hit, they were A. Hit!

Ingredients:

1/3 c EVOO
Juice of 1/2 lemon
1 tsp salt
1 tsp pepper
3 garlic cloves, minced
Pinch of red pepper flakes
1/4 cup Parmesan
Bag of sliced brussel sprouts

1. In a large bowl mix everything but the Brussel sprouts well. Remove 1 tbsp of the mixture and set aside. Then add the sprouts and toss until evenly coated.
2. Spray a sheet pan with some avocado oil (or EVOO) and then spread out the Brussels evenly
3. Cook in a 425 oven for about 20-25 until the Brussels are crispy.
4. Remove from oven then drizzle the tbsp of the dressing over the Brussels and toss.
5. Cheers