Roasted Brussels Sprouts with Garlic and Parmesan

Such and easy and delicious way to prepare Brussels sprouts. The bright tangy lemon and rich Parmesan is the perfect compliment.

1 lb Brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2-3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. butter, melted
2 tsp. lemon juice, freshly squeezed
½ tsp. fine sea salt
¼ tsp. black pepper, freshly ground

Garnish:
¼ cup Parmesan cheese, freshly grated
2 tsp. lemon juice, freshly squeezed
butter

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Add Brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil, butter and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a baking sheet in an even layer.

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25-30 minutes.

Serve warm spritzed with more lemon juice to taste and topped with Parmesan cheese and a dollup of butter.

Makes 4 servings.