Roast Brussels sprouts with sage and lemon


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.
9,731 3 3.7
Grade this recipe:

Last modified on: February 3rd 2021

Keywords for this recipe:Brussels sproutsRoastedLemonSageOven
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
41 min.23 min.1 hour 4 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 20 min.
Roast Brussels sprouts with sage and lemon : Photo of step #1
Peel, trim, rinse and dry 1 kg Brussels sprouts. Cut in half lengthways.

Stage 2 - 1 min.
Roast Brussels sprouts with sage and lemon : Photo of step #2
Put into a bowl.

Preheat the oven to 410°F (210°C).

Stage 3 - 2 min.
Roast Brussels sprouts with sage and lemon : Photo of step #3
Finely shred the sage leaves.

Stage 4 - 2 min.
Roast Brussels sprouts with sage and lemon : Photo of step #4
Add to the bowl. Grate the zest of 1 lemon over.

Add 8 tablespoons olive oil, salt and pepper. Mix well.

Stage 5 - 5 min.
Roast Brussels sprouts with sage and lemon : Photo of step #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.

Stage 6 - 20 min.
Roast Brussels sprouts with sage and lemon : Photo of step #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.

Stage 7 - 3 min.
Roast Brussels sprouts with sage and lemon : Photo of step #7
Meanwhile, grate 30 g Parmigiano reggiano (Parmesan) and set aside.

Stage 8 - 2 min.
Roast Brussels sprouts with sage and lemon : Photo of step #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.

Stage 9 - 5 min.
Roast Brussels sprouts with sage and lemon : Photo of step #9
Take the sprouts out of the oven (but leave it on) and brush with the lemon mixture.

Stage 10 - 1 min.
Roast Brussels sprouts with sage and lemon : Photo of step #10
Scatter the grated Parmesan over.

Stage 11 - 3 min.
Roast Brussels sprouts with sage and lemon : Photo of step #11
Put back in the oven for 2 or 3 minutes, just to melt the Parmesan.

Stage 12
Roast Brussels sprouts with sage and lemon : Photo of step #12
Serve immediately.
Remarks
If you don't have Parmesan, you can use pecorino or another cheese you like.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,865 Kcal or 7,808 Kj53 gr82 gr148 gr
93 %21 %8 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
144 Kcal or 603 Kj4 gr6 gr11 gr
7 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
466 Kcal or 1,951 Kj13 gr21 gr37 gr
23 %5 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 5.94 €
  • Per person : 1.49 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Brussels sproutsBrussels sprouts: You can check-out other recipes which use it, like for example: Sautéed Green Vegetables, Hearty leek and sprout soup, Oven-roasted Sprouts, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Vegetable tian, Broad bean salad with Parmesan, Turnip and Jerusalem artichoke soup, Genoese croque-monsieur, Pistachio and spinach pesto, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Seafood sauerkraut, Crispy potato and mushroom brik rolls, Vegetable clafoutis, Preserved tomatoes, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Koulibiak in pie dish, Cretan-style salmon , Panettone, Apple macaronade, ... All
Other recipes you may also like
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
540K 14.6 1 hour 27 min. September 16th 2019
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
273K 15 1 hour 23 min. October 13th 2010
Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
232K4 2 hours 22 min. February 21th 2011
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
233K4.8 27 min. March 9th 2020
Nougatine
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!
269K3.9 32 min. March 29th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page