Roasted Brussels Sprout Salad Print Email

1 lb. Brussels sprouts, washed and dried
4 garlic cloves, sliced
4 TBS olive oil
2 TBS butter
Salt and pepper
Zest of 1 lemon
Juice of 1/2 lemon
1/4 c. grated Parmesan cheese

Preheat oven to 425 F. Cut sprouts in half and toss on a sheet pan with garlic slices. Pour olive oil over the mixture, and season with salt and pepper (and half of the lemon zest). Toss to coat, then top with small bits of the butter.

Pop in the oven. Bake for about 20 minutes, then stir and lower heat to 400 F. Bake for another 15-20 minutes. The sprouts will be tender and caramelized. Remove from oven, and allow to cool to room temperature.

In a medium bowl: toss cooled sprouts with remaining lemon zest, lemon juice, and Parmesan cheese. Chill or serve room temperature.

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