Global Veg » A Culinary Journal

Tasty Sides: Brussel Sprouts with Parmesan & Lemon

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When my son was little, we spent a lot of time watching the cartoon Franklin (the Turtle). Franklin could “count by twos and tie his shoes.” Unfortunately, Franklin also hated brussel sprouts.

Remember that episode where Franklin can’t find his blanket? He had actually stuffed the brussel sprouts from his dinner in his blanket and hidden his blanket under his chair (sorry to spoil the ending for you).

This recipe for Brussel Sprouts with Parmesan & Lemon will change any preconceived notions you have about Brussel Sprouts.

Brussel Sprouts are extremely healthy vegetables.  They are known for being rich in vitamin c and fiber.

Brussel Sprouts are ranked in the top 10 of Whole Foods “Aggregate Nutrient Density Index.”


1lb Brussel Sprouts

Juice of 1/2 Lemon

1 Tbsp Olive Oil

Salt & Pepper to Taste (start with about 1/4 tsp each)

1/4 cup Parmesan Cheese (To “veganize” skip the cheese or use a non-dairy alternative like “daiya” cheese.)


Preheat oven to 400°F.

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In a large oven safe pan, mix brussel sprouts with the olive oil, lemon juice, salt and pepper. Make sure the pan is large enough for the brussel sprouts to be in one layer.

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Roast in the oven for about 25 minutes.  About half way through the roasting, stir the brussel sprouts a bit to ensure even cooking on all sides.

Take the brussel sprouts out of the oven and spread the parmesan cheese on top. Return to the oven and bake for another 10 minutes.

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When cooked, the brussel sprouts should be tender inside and slightly crispy outside.

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