Lemon Parmesan Brussel Sprouts

A great addition to any dinner or a Thanksgiving feast! This is a new twist on traditional roasted brussel sprouts. The lemon adds a nice tang while the Parmesan adds a creamy touch. 

Lemon Parmesan Brussel Sprouts

Ingredients 

2 Ibs Brussels

Sprouts

4 Tbsps Raw Pepitas

1 Lemon

1 bunch Rosemary

½ cup Grated

Parmesan Cheese

Directions

• Preheat the oven to 450°F.
• Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.
• Pick the rosemary leaves off the stems.
• Using a zester or the small side of a box grater, finely grate the
  lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.
• Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
• Arrange in an even layer, spreading them out as much as possible.
• Roast 15 to 17 minutes, or until browned and tender when pierced with a fork.
• Transfer to a bowl.
• Meanwhile, in a medium pan, heat a thin layer of oil on medium-high.
• Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast).
• Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown.
• Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.
  Finish the brussels sprouts
• To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.
• Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve
  the remaining lemon wedges on the side, if you'd like.