Seriously, I love my greens and try to eat them everyday however brussel sprouts were never on that list. My mother used to give them to us when my brother and I were kids but what kid ate all their veggies? Nevermind "sprouts".
These sprouts were so flavorful, nutty and delicious. We served them up hot with grilled chicken and then I had them again cold the next day for lunch. They heart of the sprout stayed crunchy while the outer leaves were baked up soft and fragrant.
I am an official "sprout" lover now and I am not looking back. I am telling you they are perfect to add to any lunch of dinner menu, and it's a delicious way to get that daily dose of healthy greens. Crisp Garlic and Parmesan Brussels Sprouts Serves: 6
Ingredients 1 lbs brussels sprouts, trimmed, and halved 1 tbsp olive oil
1 1/4 tsp garlic, minced 1 tbsp grated lemon zest plus lemon wedges for serving 1/4 cup walnuts, chopped Salt and pepper 1/4 cup grated parmesan romano (1 ounce)
Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, garlic, zest, and walnuts. Season with salt and pepper. Roast until sprouts are crisp and golden around edges, 10 to 12 minutes.
Sprinkle with parmesan and serve with lemon wedges.