Recipe: Roasted Brussels Sprouts with Lemon and Parmesan

ROASTED BRUSSELS SPROUTS WITH LEMON AND PARMESAN

Cooking spray
1 1/2 lbs. Brussels sprouts
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 tsp ground black pepper
1 oz. chunk Parmesan or Asiago cheese, for shaving
Chopped parsley, as desired
1/2 lemon, cut into wedges

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray

Remove the tough outer leaves from the Brussels sprouts. Trim off the stem end of each and cut in half. Scoop the sliced Brussels sprouts into a mixing bowl. Add the oil, salt and pepper, and using your hands, toss until the sprouts are well-coated. Spread the sprouts on the prepared baking sheet.

Roast the Brussels sprouts for 25-30 minutes, stirring once. Remove from oven and let sit for 10 minutes.

Spread the roasted sprouts on a small serving platter. Using a cheese parer or the widest holes on a box grater, shave the cheese into curls or chips. Sprinkle the cheese and parsley over the roasted sprouts just before serving. Serve with lemon wedges.

Makes 6 servings

Per serving: 97 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrate, 5 g protein, 3g dietary fiber, 292 mg sodium

Source: Dana Jacobi / the American Institute for Cancer Research