Roasting Brussels sprouts in garlic-infused ghee locks in tons of flavor right from the get–go. Once they come out of the oven, add lemon juice, parmesan cheese, and chopped dates—a perfect blend of tart, salty, and sweet.
Garlic-Lemon Roasted Brussels Sprouts
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 35 minutes
Ingredients
32 ounces Brussels sprouts
3 tablespoons melted garlic ghee
1 1/2 teaspoons salt
Juice of 1 lemon
4 Medjool dates, pitted and chopped
1/4 cup freshly grated parmesan cheese
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Trim hard bottoms and rough outer leaves from Brussels sprouts and halve them lengthwise. Toss with ghee and salt in a large bowl. Place cut side–down on prepared baking sheet and roast 25 minutes until bottoms become golden and crispy.
Toss with lemon juice, dates, and parmesan cheese. Serve warm.
Photo credit: Paul Delmont