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.
25K 3.7/5 based on 3 reviews
Last modified on: February 3rd 2021
Keywords for this recipe:
1 litre Brussels sprouts
1 
8 tablespoons 
30 ml Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 41 min.
Cooking: 23 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Peel, trim, rinse and dry 1 litre 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 30 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 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 20 % | 80 8 % | 150 20 % | 1,860 90 % | 7,810 90 % |
| Per 100 g | 4 2 % | 6 1 % | 10 2 % | 140 7 % | 600 7 % |
| Per person | 10 5 % | 20 2 % | 40 6 % | 470 20 % | 1,950 20 % |
How much will it cost?
- For 4 people : 5.94 €
- Per person : 1.49 €
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
Like these other recipes: How to prepare Brussels sprouts, Brussels sprouts à la Lombarde, Brussels sprouts salad with smoked trout and Comté cheese, Chicken Brussels pie, Country vegetable soup, ... See them all 14
Parmesan (Parmigiano Reggiano)
Like these other recipes: Spinach and ricotta ravioli, Sorrel pesto, Seb's Italian-style aperitif slices, Coriander and cashew nut pesto, Curried prawn risotto, ... See them all 52
Olive oil
Like these other recipes: Gratin of purple artichokes, Scallops with cabbage julienne, Chicken and avocado bagels, Scallops au gratin, Souda salad, ... See them all 504
Lemon
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Hummus, Koulibiak in pie dish, Panettone, Lemon and lime cakes, ... See them all 119
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