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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

Keywords for this recipe:

For 8 people, you will need:

1 2 litres Brussels sprouts
2 sage
3 2 lemons
4 16 tablespoons olive oil
5 60 ml Parmesan (Parmigiano Reggiano)
6 2 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 2 litres 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 2 lemons over.

Add 16 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 60 ml 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 2 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
3,730 Kcal or 15,617 Kj	107 gr	165 gr	295 gr
138 %	30 %	12 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
144 Kcal or 603 Kj	4 gr	6 gr	11 gr
5 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
466 Kcal or 1,951 Kj	13 gr	21 gr	37 gr
17 %	4 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk

How much will it cost?

For 8 people : 11.88 €
Per person : 1.49 €

Change currency:

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: Oven-roasted Sprouts, Brussels sprouts à la Lombarde, Sautéed Green Vegetables in pan, Brussels sprout salad, Frichti from Bruxelles, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Spring Bread, Gratin of purple artichokes, Tomato tatin, Tomato pesto, 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: Spaghetti with mushrooms, Potimarron and leek soup, Greek-style stuffed courgettes, Bruschetta, Creamy cauliflower with smoked salmon, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Fish in white wine, Lemon and grated apple tart, Koulibiak in pie dish, Fish "à la Bordelaise", Lemon Confectioner's Custard, ... All

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