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Roasted Brussels Sprouts with Garlic and Lemon

March 4, 2011

I loved Brussels Sprouts even as a child, weird but we ate lots and lots of vegetables.  My mother was Irish and my father was French so all the kids used to say “too many vegetables” at the dinner table.  I guess that was Mom’s way of stretching the budget plus the local farm was a few short blocks away for a daily walk.  I was so amazed to see these as a child bought fresh from the farm and having to pick each beautiful sprout off the stalk.  This is a simple recipe but full of layers of flavor.  Give them a try. 

Roasted Brussels Sprouts with Garlic and Lemon


  • 1 lb. Brussels Sprouts (washed and ends trimmed)
  • 3 Cloves Garlic (minced)
  • 1 t. Fresh Lemon Juice
  • 2 T. Olive Oil
  • Salt
  • Freshly Ground Pepper
  • 1/4 C. Parmesan Cheese (freshly grated)


  1. Preheat oven to 350 degrees
  2. Place Brussels Sprouts in a roasting pan and toss with the garlic, oil and lemon juice to coat thoroughly
  3. Sprinkle with salt and pepper
  4. Bake for about 20 minutes; stir to coat with the oil mixture again; sprinkle with the cheese and cook 5 more minutes
  5. Serve immediately

(Serves 4)

Recipe adapted from “The Barefoot Contessa” by Ina Garten

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