Ingredients:
- 500 grams of green Brussels sprouts, and 500 grams of purple Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons of olive oil
- 2-3 cloves of garlic, minced
- Salt and pepper, to taste
- Juice from half of a lemon
- 1/4 cup of freshly shredded Parmesan or Pecorino-Romano cheese (optional)
Instructions:
- Preheat the oven to 200 degrees Celsius.
- Place the sliced Brussels sprouts on a baking paper. Add minced garlic, and mix everything with your hands to coat evenly. Spread them out in an even layer.
- Roast in the center of the oven for 30 minutes, stirring every 8-10 minutes to ensure even cooking.
- Once they have reached your desired level of browning, remove the pan from the oven and let them sit for about 5 minutes to cool slightly. Transfer them to a serving bowl or platter, drizzle with olive oil, and season with salt and pepper.
- Sprinkle with lemon juice and, if desired, the optional cheese. Drizzle any remaining olive oil over the top.
- I added pumpkin seeds, and roasted pine nuts and hemp seed for extra nuttiness.
Enjoy your delicious roasted Brussels sprouts!
Key Takeaways:
- Preheat the oven to 200 degrees Celsius.
- Roast the Brussels sprouts for 30 minutes, stirring occasionally.
- Season with salt, pepper, lemon juice, and optional cheese before serving.
- The combination of two distinct colors of Brussels sprouts creates a visually appealing and vibrant dish.
