Thyme-Lemon-Parmesan Roasted Brussels Sprouts

Another variation on my favorite roasted Brussels sprouts: thyme, a sprinkling of lemon juice, garlic powder, and Parmesan. 

First thing we’re going to do is get the Brussels trimmed up: tough outer leaves removed, and halved. As you get them ready, toss them in a large bowl. 

PRO TIP, HERE: IF YOU WANT TO LOSE WEIGHT, CUT <OUT> THE OLIVE OIL. 

I use olive oil pan spray for virtually EVERYTHING now except salad dressings! And I’m down over a hundred pounds: I’m telling you, it WORKS.

Olive-oil pan spray your Brussels sprouts, give them a toss, and repeat that a couple times. Give them a generous 2T thyme and toss again. Shake 1t garlic powder over them, toss, and repeat twice (3t garlic powder total). Toss with 4T lemon juice.

Pan spray your sheet pan, and lay out your halved Brussels sprouts, cut side DOWN.

Roast them in a preheated oven at 425 until nicely carmelized on the bottoms. You can see here. Usually 20-24 minutes. 

Top with Parmesan while hot, and serve!

THYME-LEMON-PARMESAN ROASTED BRUSSELS SPROUTS

4lbs Brussels sprouts, trimmed and halved

Olive oil pan spray

2T thyme

3t garlic powder

4T lemon juice 

Parmesan cheese

Preheat oven to 425.

Toss Brussels sprouts in large mixing bowl, coating with pan spray several times. Toss with thyme, garlic powder and lemon juice.

Coat a sheet pan with pan spray and lay Brussels sprouts in a single layer, cut side down.

Roast at 425 20-24 minutes, until browned and carmelized on the bottoms. Toss with Parmesan. Serve hot.