Speed up roasting vegetables, like these lemon-and-thyme-infused Brussels sprouts, by cooking them on two large baking sheets instead of just one. This basic roasting technique also works for other root vegetables such as carrots, parsnips and potatoes. Source: EatingWell Magazine, November/December 2015

Hilary Meyer
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Ingredients

Directions

  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

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  • Toss Brussels sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.

  • Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8 to 10 minutes more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

204 calories; 15.3 g total fat; 3 mg cholesterol; 304 mg sodium. 13.8 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (2)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2017
Delicious! Read More
Rating: 5 stars
11/24/2015
The best roasted Brussels sprouts recipe ever! I was sold on this recipe when I saw I did not need to pre-boil or steam the Brussels sprouts first. I cut the recipe in half the first time I made it and it still turned out great. The only downside was my husband and I ate them all! This recipe is quick to prepare and is finished roasting in 20 minutes. It's simple enough for a weekday side dish and yet impressive enough for company. Pros: Very easy few ingredients no pre-cooking Brussels sprouts! Cons: You'll want to eat them all! Read More