Brussels sprouts are making a comeback! I get it; I detested them once too, likely from the days where we cooked them to death. Roasting them with the simple spice mix helps caramelize them and add flavour. I particularly like the outer leaves that fall off and caramelize.
1 tablespoon smoked paprika
½ teaspoon Hungarian or other paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and black pepper to taste
1–1½ pounds Brussels sprouts
1 tablespoon olive oil
Juice of ½ lemon
Fresh grated Parmesan cheese
Preheat oven to 400°F.
Remove knobby ends of Brussels sprouts and cut larger ones into quarters and small ones into halves. Keep any of the outer leaves that fall off; they will caramelize and taste great.
Line rimmed baking dish with tinfoil and set aside.
In a large roasting dish, toss Brussels sprouts, seasonings, olive oil and lemon juice. Mix well to coat.
Spread Brussels sprouts evenly in a single layer in the baking dish.
Place tray in middle rack of oven, roast for 22–25 minutes. Turn or toss them once at the 15 minute mark
Remove from oven and serve immediately with freshly grated parmesan cheese.