Roasted Brussels Sprouts With Parmigiano Reggiano & Lemon Zest [USA]

Here is an easy recipe for your Monday night (or any night!) dinner. I love roasted vegetables because they are hands off once you get them in the oven. These brussels sprouts came washed, so all I had to do was trim the ends and halve them.

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  • Brussels sprouts, washed, trimmed, & halved
  • Olive oil, to coat
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 lemon, for juice & zest
  • Parmigiano Reggiano, to garnish


  1. Prepare brussels sprouts for oven. Preheat the oven to 425 degrees F. Toss the brussel sprouts in olive oil, salt, and freshly ground pepper.
  2. Bake until tender & caramelized. Transfer the seasoned brussels sprouts to a sheet tray and bake until they are tender on the insides and caramelized on the outsides, about 30 minutes.
  3. Finish with lemon juice, lemon zest & Parmigiano Reggiano. Squeeze fresh lemon juice over the brussel sprouts and toss to distribute. Finish with a grating of lemon zest and Parmigiano Reggiano.

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