Rhoda Gelman’s Roasted Brussel Sprouts
2 lbs Brussel Sprouts
1/4 cup Olive Oil
Fresh Lemon Juice from one lemon
1 teaspoon chopped fresh Sage
2 tablespoons mixed seasonal Herbs (rosemary & thyme)
Salt and Pepper to taste
1/4 cup Pine nuts
1/4 cup freshly grated Parmesan-Reggiano
Preheat oven to 425 degrees, 400 for convection ovens.
Wash and trim the outer leaves off the Brussel sprouts and let air dry
In a large reseal able plastic bag combined olive oil, sage, mixed herbs (rosemary and Thyme), salt and pepper (seal and shake or mix ingredients).
Add brussel sprouts and close the reseal able plastic bag . Toss to evenly coat all the brussel sprouts.
Remove the brussel sprouts from the bag and place them on a large sheet pan. Put the tray in the oven.
roast 10 minutes and check for doneness continue cooking as needed 5-10 more minutes should be soft but not overcooked
In the Last 5 minutes add cheese and pine nuts.
Before serving, add lemon juice to taste.