Roasted Brussels Sprouts

Roast more than you need and have left over Brussels with a poached egg or two the next day.

Roast more than you need and have left over Brussels with a poached egg or two the next day.


 

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

  • 2-3lbs Brussels Sprouts

  • 2-3 tablespoons of extra virgin olive oil or grass-fed butter

  • juice from 1 lemon

  • Parmesan cheese to taste

  • salt and pepper to taste

Instructions

  1. Trim Brussels of their stem/core and any outer leaves that are brown. Cut them in half (quarter them if they are extra large), and pile them into a glass baking dish, cookie sheet, or Dutch oven.

  2. Roast in the oven for 20-25 minutes until centers are fork tender. Remove them from the oven and immediately toss them with olive oil and/or butter, lemon juice, salt and pepper. Garnish with more Parmesan if desired.

Notes

Poached eggs make a delicious breakfast over leftover roasted Brussels Sprouts