Rhoda Gelman's Roasted Brussel Sprouts
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- 2 pound(s) brussel sprouts
- 1/4 cup(s) olive oil
- 1 whole(s) lemon juice
- 2 tablespoon(s) mixed seasonal spices
- 1/4 cup(s) pine nuts
- 1/4 cup(s) freshly grated Parmesan-Reggiano
- salt & pepper
- 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.
This recipe is a personal recipe added by bumblesin and has not been tested or endorsed by MyRecipes.
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Rhoda Gelman's Roasted Brussel Sprouts Recipe at a Glance
- COURSE: Side Dishes/Vegetables