Parmesan-Crusted Brussels Sprouts

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

½ cup finely grated Parmesan cheese

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter, melted

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon crushed red pepper

1 pound Brussels sprouts, trimmed and halved

1 teaspoon grated lemon zest

Instructions

Preheat oven to 425°F. Stir Parmesan, oil, butter, garlic powder, onion powder, salt, pepper and crushed red pepper together in a small bowl. Spread in a thin layer in the center of a nonstick baking sheet.

Press Brussels sprouts, cut-sides down, into the Parmesan mixture in a single even layer about 3/4- to 1-inch apart.

Bake until the Brussels sprouts are tender and the Parmesan layer is golden-brown and crisp, 16 to 18 minutes. Remove from oven and let stand for 5 minutes. (The Parmesan will further crisp once removed from the oven.) Gently separate the Brussels sprouts before serving. Sprinkle with lemon zest and serve hot.

Nutrition

• Calories: 148 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 6 g
• Cholestérol: 15 mg
• Sodium: 352 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 2 g
• Protéines: 8 g