Roasted Brussels Sprouts with Lemon
Roasted Brussels Sprouts with Lemon and Manchego Cheese
Lior Lev Sercarz
2 pounds Brussels sprouts, washed and trimmed and cut in half
Preheat your oven to 400 degrees.
In a bowl toss the sprouts with olive oil, Sel d'Antbes and spread on a baking tray lined with parchment paper.
Cook for about 20 minutes turning the sprouts once or twice during cooking with a spatula.
You want to get a nice char not cook them to the point where they are too soft.
Drizzle some lemon juice on top and finish with thin slices of Manchego cheese before serving. You can use a vegetable peeler to obtain nice cheese shavings. Enjoy!
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