Garlic-Parmesan-Roasted Brussels Sprouts

Speed up roasting vegetables, like these lemon-and-thyme-infused Brussels sprouts, by cooking them on two large baking sheets instead of just one. This basic roasting technique also works for other root vegetables such as carrots, parsnips and potatoes.

Prep/Cook Time: 30 Minutes, Servings: 6

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
• 1 small lemon, sliced
• 4 cloves garlic, sliced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 cup finely shredded Parmesan cheese
• 1/4 cup toasted pine nuts

Directions

1. Position racks in upper and lower third of oven; preheat to 425°F.
2. Toss Brussels sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.
3. Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8 to 10 minutes more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.

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