Ingredients
Scale
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red-pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Rinse the Brussels sprouts under cold water, trim off the stems, and halve them. Pat dry with a kitchen towel.
- In a mixing bowl, whisk together melted butter, olive oil, minced garlic, salt, pepper, and red-pepper flakes if using.
- Add the halved Brussels sprouts to the bowl and toss until evenly coated with the sauce.
- Spread the sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 20-25 minutes until golden-brown and tender, flipping halfway through.
- Remove from oven, drizzle with lemon juice, sprinkle with Parmesan cheese (if desired), and garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg