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Roasted Parmesan Brussels Sprouts


  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. Dijon mustard
  • salt and pepper, to taste
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  • 2 Tbsp fresh lemon juice
  • 1/4 cup fresh Parmesan, grated


Preheat oven to 475 degrees F and line a baking sheet with foil.

Whisk together the olive oil, Dijon, salt, and pepper in a large bowl. Add sprouts and toss until thoroughly coated and place, cut side down and evenly spaced, on the baking sheet. Set aside the bowl, and roast sprouts until tender and brown, about 12 to 15 minutes.

Place sprouts in the large bowl, add the lemon juice and Parmesan, toss to coat, season to taste and serve.

By Deeli

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April 13, 20110 found this helpful

Deeli, I made brussel sprouts this way last year but didn't use the mustard.......I will have to try that. I grew brussel sprouts in my garden last year and they are really easy to grow but they are not very easy to pick. You have to twist them off the stalk and my wrist got very tired.

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April 14, 20110 found this helpful

This sounds really good! I am going to try it soon. I love fresh brussels sprouts and this is a new way to prepare them. Thank you!

Reply Was this helpful? Yes

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