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.

Ingredients

  • 2 pounds brussels sprouts, trimmed and halved (or quartered if large)
  • 1 small lemon, sliced
  • 4 cloves garlic, sliced
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup finely shredded parmesan cheese
  • ¼ cup toasted pine nuts

Directions

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