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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.
They can be served as the main feature, or to accompany meat, for example.
44 K 3.7/5 (3 reviews)
1 hour 4 min.
Easy
5.95 €
4 people
8 IngredientsLast modified on: February 3rd 2021
1 kg Brussels sprouts
1 
8 tablespoons 
30 g 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 1 kg 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 g 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
Like these other recipes: Veal Chop With Assortment of Vegetables, Quartet of brassicas with cream , Country vegetable soup, Brussels sprout salad, Winter vegetable soup, ... See them all 17
Parmesan (Parmigiano Reggiano)
Like these other recipes: Green asparagus omelette, Carrot-top pesto, Spinach and ricotta ravioli, Coriander and cashew nut pesto, Cashew-nut and Parmesan biscuits, ... See them all 65
Olive oil
Like these other recipes: Turnip leaf pesto, Mexican salad, Tapenade, White bean gratin "à l'italienne", Genoese croque-monsieur, ... See them all 559
Lemon
Like these other recipes: Belle-helene in a glass, Windfall apple jelly, Strawberry brunoise in a dessert-wine sabayon, Greek Pesto, Cauliflower tabbouleh, ... See them all 130
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