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Roasted Brussels Sprouts with Rosemary and Garlic

About the recipe

Simple vegetable dish that everyone will love!

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Servings:

4 persons

Region:

-

Kitchen:

-

Working hours:

20 min

Total preparation:

40 min

Course/dish:

Main course

M, f, v or v

Vegan

Material:

Oven

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 750-500 gr Brussels sprouts
  • 3 to 4 onions
  • 4 to 5 cloves of garlic
  • 1 to 2 tbsp olive oil
  • 3 - 4 sprigs of rosemary
  • 1 chili pepper (optional)
  • 1 zest of 1 lemon
  • 30 - 50 gr Pecorino or Parmesan cheese
  • salt and pepper to taste

​

Prep-work

Clean the Brussels sprouts (remove the outer leaves and the bottom) and cut them in half.

Cut the garlic into wedges,

Finely chop the rosemary and chili pepper.

Zest of 1 lemon.

Preparation

Preheat the oven to 220 degrees.

In a large bowl, combine the halved Brussels sprouts and the wedges with the finely chopped garlic, finely chopped rosemary, finely chopped chili pepper, and the zest of 1 lemon.

Divide the vegetables over a roasting pan and place in the oven for 20 minutes.

Stir the vegetable mixture once and place under the grill for another 4 to 5 minutes.

Brown edges are very tasty.

Place the Brussels sprouts in a bowl and mix in the salt, pepper and Pecorino.

Delicious with game and fish.

KPK

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18 september 2018

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