Brussels Sprouts with Lemon, Garlic, and Parmesan
Did you know that pot belly pigs like collard greens? It’s true. This week was the final week for the CSA from Strites’ Orchard. I received apples, Brussels sprouts, spinach, potatoes, onions, and collard greens. My co-worker did not want anything because she is a bum (just kidding!), so I took the spinach and the collard greens to a place where I volunteer that has two pot belly pigs. The pigs were very thankful for the greens.
Speaking of being thankful, we had a potluck at work this week to celebrate Thanksgiving. Other co-workers brought desserts, so I decided to go with a vegetable dish.
Brussels sprouts are interesting to prepare when they are still on the stalk. All it takes is a little pressure and they snap right off. I cut off the thick part from the stem and cut them in half. Some of the outer leaves fell off when I was cutting them, so I just threw them away. This recipe is a great starter recipe for a person who is not a fan of Brussels sprouts since there is a lot of flavor from the other ingredients.
Brussels Sprouts with Lemon, Garlic, and Parmesan
Ingredients
- 1 lb Brussels sprouts cut in half
- 2 Tbsp olive oil
- 1 lemon zested and juiced
- 4 cloves garlic minced
- ½ cup Parmesan
Instructions
- Preheat oven to 375 and grease a baking sheet.
- Mix olive oil, lemon zest, lemon juice, and garlic. Toss with Brussels sprouts.
- Spread the Brussels sprouts on the baking sheet and top with the Parmesan. Bake 35-40 minutes, stirring once in the middle. Serve warm.
Recipe Notes
