It is a good thing I have good friends and family who live close to me. I am usually preparing posts for my blog right before dinner. Unfortunately, my family doesn’t always like the food I prepare for my blog, so I also make something I know they will enjoy. For example, I am the only person in my family that likes Brussels sprouts, so I made them some baked potatoes.
When this is the case, I get the chance to give these experimental dishes to friends and extended family. For this reason, I am very well-liked around here, especially by my friends who work full time. One less thing for them to do!
As for as my immediate family, they are missing out on so many great meals. But they are proud of my website, so they don’t mind waiting the extra minute or two if I have to take pictures. By now, they are used to it, and often help me with suggestions on what to place in the photo. If it is a dessert, they will make me a cup of coffee for me to place in the picture. And I enjoy giving away some of my meals. I get feedback on them and I do enjoy knowing that the people who eat it love what I make.
This recipe is so simple and easy to get to the table fast. The Brussels sprouts are perfectly cooked and caramelized. The lemon juice and zest add a tarty zing to it. The Parmesan cheese tops it off with cheesy deliciousness. When you find yourself short on time, this is the ideal recipe for you.
This recipe will serve 4-6 people who will fight for the last savory bite!
Ingredients for Shredded Parmesan Brussels Sprouts:
1 1/2 pounds Brussels sprouts, trimmed
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup of Parmesan cheese
Preheat the oven to 425°F.
In a food processor fitted with the slicing blade, pulse the Brussels sprouts until coarsely chopped.
Place them in a medium sized bowl and toss with olive oil, lemon zest and juice, salt and pepper.
Transfer to a baking pan, and spread them out evenly.
Roast in oven for 30 minutes, until the Brussels sprouts are tender and slightly browned.
Sprinkle with the Parmesan cheese, bake for another minute.
Transfer to a bowl and serve them hot.
It’s that simple!
