Roast Brussels sprouts with sage and lemon

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg Brussels sprouts
• 2 sage
• 3 1 lemon
• 4 8 tablespoons olive oil
• 5 30 g Parmesan (Parmigiano Reggiano)
• 6 1 tablespoon olive oil
• 7 salt
• 8 pepper
• Total weight: 1,295 grams

Times:

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

Step by step recipe

1	Peel, trim, rinse and dry 1 kg Brussels sprouts. Cut in half lengthways.
2	Put into a bowl. Preheat the oven to 410°F (210°C).
3	Finely shred the sage leaves.
4	Add to the bowl. Grate the zest of 1 lemon over. Add 8 tablespoons olive oil, salt and pepper. Mix well.
5	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.
6	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.
7	Meanwhile, grate 30 g Parmesan (Parmigiano Reggiano) and set aside.
8	Also while the sprouts are roasting, squeeze the lemon juice and put in the bowl saved from earlier. Add 1 tablespoon olive oil, salt and pepper, then mix well.
9	Take the sprouts out of the oven (but leave it on) and brush with the lemon mixture.
10	Scatter the grated Parmesan over.
11	Put back in the oven for 2 or 3 minutes, just to melt the Parmesan.
12	Serve immediately.

Remarks

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

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