Lemon, Garlic and Parmesan Brussels
4
20 minutes
Give your Brussels sprouts a festive upgrade with this irresistible Christmas side dish. Crispy, golden and bursting with rich parmesan, roasted garlic and zesty lemon, this recipe transforms seasonal sprouts into a flavour‑packed favourite.
Perfect for Christmas dinner and delicious all winter long, it’s the kind of dish that changes the way you think about this little green cabbage — and guarantees it never gets left behind on the table.
Leave out the parmesan to make these sprouts dairy-free and vegan.
Method
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1
In a small bowl mix together the Mellow Yellow Cold Pressed Rapeseed Oil, lemon juice and crushed garlic.
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2
Place the halved Brussel Sprouts in a small roasting tin and drizzle over the lemon, oil and garlic mixture. Season with salt and freshly ground black pepper and toss them around to coat thoroughly.
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3
Bake at 220°C for 12-15 minutes. Perfect to cook during the last 15 minutes as your roast potatoes are finishing!
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4
Sprinkle with grated Parmesan and a little grated lemon zest to serve.
Ingredients
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20 Brussels sprouts trimmed and halved
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1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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Small clove of garlic, crushed
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Juice of half a lemon
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Salt & Black Pepper
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A good sprinkle of grated Parmesan (optional)
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A little grated lemon zest (to serve)
