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Roast Brussels sprouts with sage and lemon

This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan.

They can be served as the main feature, or to accompany meat, for example.

22K 3 3.7

Last modified on: February 3^rd 2021

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For 12 people, you will need:

1 12 ²⁄₃ cups Brussels sprouts
2 sage
3 3 lemons
4 24 tablespoons olive oil
5 ½ cup Parmesan (Parmigiano Reggiano)
6 3 tablespoons olive oil
7 salt
8 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
41 min.	23 min.	1 hour 4 min.

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Step by step recipe

Stage 1 - 20 min.

Roast Brussels sprouts with sage and lemon

Peel, trim, rinse and dry 12 ²⁄₃ cups Brussels sprouts. Cut in half lengthways.

Stage 2 - 1 min.

Put into a bowl.

Preheat the oven to 410°F (210°C).

Stage 3 - 2 min.

Finely shred the sage leaves.

Stage 4 - 2 min.

Add to the bowl. Grate the zest of 3 lemons over.

Add 24 tablespoons olive oil, salt and pepper. Mix well.

Stage 5 - 5 min.

Lay a sheet of cooking parchment on a baking sheet, then arrange the sprouts cut side upwards as far as possible.

Don't wash the bowl, as we'll use it again in stage 8.

Stage 6 - 20 min.

Put in the oven for about 20 minutes until the sprouts are nicely browned.

Turn the baking sheet round halfway through cooking if necessary so that they colour evenly.

Stage 7 - 3 min.

Meanwhile, grate ½ cup Parmesan (Parmigiano Reggiano) and set aside.

Stage 8 - 2 min.

Also while the sprouts are roasting, squeeze the lemon juice and put in the bowl saved from earlier. Add 3 tablespoons olive oil, salt and pepper, then mix well.

Stage 9 - 5 min.

Take the sprouts out of the oven (but leave it on) and brush with the lemon mixture.

Stage 10 - 1 min.

Scatter the grated Parmesan over.

Stage 11 - 3 min.

Put back in the oven for 2 or 3 minutes, just to melt the Parmesan.

Stage 12

Serve immediately.

Remarks

If you don't have Parmesan, you can use pecorino or another cheese you like.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,595 Kcal or 23,425 Kj	160 gr	247 gr	443 gr
280 %	62 %	23 %	67 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
144 Kcal or 603 Kj	4 gr	6 gr	11 gr
7 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
466 Kcal or 1,951 Kj	13 gr	21 gr	37 gr
23 %	5 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 19.32 $
Per person : 1.61 $

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Brussels sprouts: You can check-out other recipes which use it, like for example: Country vegetable soup, Brussels sprouts salad with smoked trout and Comté cheese, Pork chops with a duo of brassicas, Veal Chop With Assortment of Vegetables, Brussels sprouts à la Lombarde, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Purple Pesto, Leek and artichoke tart à la piémontaise, Spaghetti Carbonara, Nanou's red cabbage salad, Eggs with green asparagus and Parmesan cheese, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Endive gratin with cancoillotte, Saltimbocca, Leek and Jerusalem artichoke soup, Roasted vegetables with thyme and green sauce, Small green vegetables in Mornay sauce, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Windfall apple jelly, Lemon Mayonnaise, Carrot-top pesto, Pear and lime meringue pie, Quince jelly, ... All

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