Roast Lemon and Pepper Brussels Sprouts with Parmesan

recipe
Use good-quality Parmesan for the most robust flavor.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 32 %
Fat 2.9 g
Satfat 1.1 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 12.1 g
Fiber 4.5 g
Cholesterol 4 mg
Iron 1.7 mg
Sodium 200 mg
Calcium 73 mg

Ingredients

1 tablespoon sugar
2 teaspoons olive oil
1/2 teaspoon salt
2 pounds Brussels sprouts, trimmed and quartered
Cooking spray
1/4 cup chopped fresh parsley
2 teaspoons butter, softened
1 teaspoon freshly ground black pepper
3/4 teaspoon grated lemon rind
1/2 ounce shaved Parmesan cheese

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss well. Place Brussels sprouts mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 20 minutes or until edges of Brussels sprouts are lightly browned.

Combine parsley, butter, pepper, and rind, stirring well. Add butter mixture to Brussels sprouts mixture, and toss well. Sprinkle with cheese.

Note:

Julie Grimes Bottcher,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note