Arvin Frank October 27, 2020 Fall Recipes
1 pound Brussels sprouts
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Lemon Parmesan seasoning, optional
1 tablespoon lemon juice, plus 2 teaspoons zest
1 tablespoon grated, or 1/4 cup shaved Parmesan cheese
1 tablespoon fresh thyme leaves
parsley leaves, for garnish
pinch of red pepper flakes
1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 30 to 40 minutes or until tender and golden brown around the edges.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.