Lemony Parmesan Roasted Broccoli and Brussels Sprouts

Roasted veggies are so flavorful and easy to prepare. I particularly love broccoli and Brussels sprouts because they get a nice char and nuttiness when cooked in the oven. The parmesan cheese in this recipe adds another wonderful layer of nutty flavor and the lemon drizzle adds brightness and freshness. You can serve this with any protein or fish, but I particularly like to serve this with beef tenderloin steak or salmon.

1. Preheat oven to 400. Line a baking sheet with parchment paper (or use a silicone baking mat).
2. Place the Brussels sprouts and broccoli in a large mixing bowl. Add olive oil, Italian seasoning, salt, crushed red pepper, black pepper, garlic and Parmesan and stir until the veggies are well coated. Transfer veggies to the prepared baking sheet and spread in an even layer. Roast for 25 minutes.

3. While the veggies are roasting, combine the lemon dressing ingredients in a small bowl.

4. Once out of the oven, transfer the roasted veggies to a serving dish. Spoon dressing on the top and serve.

Lemony Parmesan Roasted Broccoli and Brussels Sprouts

Serves 6

All you need:

12 oz. Brussels sprouts, halved

12 oz. Broccoli florets (halved if large)

3 tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Freshly ground black pepper, to taste

3 garlic cloves, minced

1/2 cup grated Parmesan cheese

Lemon Dressing –

2 tablespoons olive oil

Zest and juice of 1 lemon

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

All you do:

1. Preheat oven to 400. Line a baking sheet with parchment paper (or use a silicone baking mat).
2. Place the Brussels sprouts and broccoli in a large mixing bowl. Add olive oil, Italian seasoning, salt, crushed red pepper, black pepper, garlic and Parmesan and stir until the veggies are well coated. Transfer veggies to the prepared baking sheet and spread in an even layer. Roast for 25 minutes.
3. While the veggies are roasting, combine the lemon dressing ingredients in a small bowl.
4. Once out of the oven, transfer the roasted veggies to a serving dish. Spoon dressing on the top and serve.