Recipe for baked brussels sprouts and cauliflower with lemon and parmesan
Brussels sprouts are super healthy and delicious side dishes that can be prepared in many different ways.
Here, I have combined them with cauliflower and placed them in a dish, where they received some oil, garlic, lemon juice, and spices, then topped with parmesan. Everything gets a turn in the oven, and you have flavorful greens 20 minutes later…
Many can be a bit intimidated by Brussels sprouts, but it all comes down to the preparation, I think, and I can almost promise that this version will be well received!
It’s easy to make a batch like this, and the mild flavors complemented by some spices and parmesan go well as a side dish for most meals…
Servings: people
Baked Brussels Sprouts and Cauliflower with Lemon and Parmesan
Equipment
- Oven
- Cutting Board
- Chef'S Knife
- Ovenproof dish
Ingredients
- 400 gram Brussel Sprouts
- 300 gram Cauliflower
- 40.5 gram Olive Oil
- 15 gram Lemon Juice
- 6 gram Salt
- 1.15 gram Pepper
- 2 cloves Garlic
- 45 gram Parmesan grated
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Clean the Brussels sprouts by cutting off the bottoms and removing the outer leaves, so the sprouts look nice - rinse well and boil them for about 10 minutes in a small pot.
- Meanwhile, divide the cauliflower into small florets and place them in an ovenproof dish.
- Drain the Brussels sprouts and cut them in halves or quarters.
- Add them to the dish as well.
- Mix oil with lemon, salt, pepper, and crushed garlic and pour the mixture into the dish, tossing everything well together.
- Sprinkle grated Parmesan on top and bake for 20 minutes in the oven.
