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.
They can be served as the main feature, or to accompany meat, for example.
30 K 3.7/5 (3 reviews)
1 hour 4 min.
Easy
4 people
8 IngredientsLast modified on: February 3rd 2021
For 4 people, you will need:
4 cups + 3 tablespoons Brussels sprouts
1 
8 tablespoons 
2 tablespoons Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 45 min.
Cooking: 25 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 20 min.
Peel, trim, rinse and dry 4 cups + 3 tablespoons Brussels sprouts. Cut in half lengthways.
Stage 2 - 1 min.
Put into a bowl.
Preheat the oven to 410°F (210°C).
Preheat the oven to 410°F (210°C).
Stage 3 - 2 min.
Finely shred the sage leaves.
Stage 4 - 2 min.
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.
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.
Turn the baking sheet round halfway through cooking if necessary so that they colour evenly.
Stage 7 - 3 min.
Meanwhile, grate 2 tablespoons 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 1 tablespoon 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 80 RDI=8 % | 150 RDI=20 % | 1,860 RDI=90 % | 7,810 RDI: 90 % |
| Per 100 g | 4 RDI=2 % | 6 RDI=1 % | 10 RDI=2 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 40 RDI=6 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 4 people : 5.95 €
- Per person : 1.50 €
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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
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Parmesan (Parmigiano Reggiano)
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Olive oil
Like these other recipes: Cauliflower tabouleh, Spaghetti Bolognese, Brussels sprouts salad with smoked trout and Comté cheese, Rice à la grecque, Leek and Jerusalem artichoke soup, ... See them all 512
Lemon
Like these other recipes: Blanquette of veal, Quince paste, Strawberry brunoise in a dessert-wine sabayon, Cucumber and salmon salad, Soufflée omelette with cheese, ... See them all 119
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