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🍽️ Crispy Oven Roasted Brussels Sprouts with Mushrooms

481 kcal · 30 min · 4 servings

Ingredients

• 400 g Brussels sprouts
• 200 g brown mushrooms
• 1 clove garlic
• 1 organic lemon
• 3 tsp olive oil
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 1 tsp grainy mustard
• 4 sprigs thyme
• salt
• pepper
• 20 g Parmesan (1 piece; 30% fat in dry matter)
• 10 g whole wheat breadcrumbs (1 tbsp)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly. Cut each head in half.
2. 2. Clean the mushrooms and remove any dirt.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Rinse the lemon under hot water and dry it.
5. 5. Grate the lemon zest and place it in a small bowl.
6. 6. Add 1 teaspoon of olive oil, honey, vinegar, and mustard to the lemon zest.
7. 7. Stir the ingredients in the bowl well until a sauce forms.
8. 8. Add the halved Brussels sprouts and mushrooms to the sauce.
9. 9. Mix everything well so that the vegetables are evenly coated.
10. 10. Wash the thyme and shake it dry.
11. 11. Pluck the thyme leaves from the stems.
12. 12. Take half of the thyme leaves and add them to the vegetables.
13. 13. Save the remaining half of the thyme for later.
14. 14. Season the vegetables with salt and pepper to taste.
15. 15. Grate the Parmesan finely.
16. 16. Preheat the oven to 220 °C (200 °C with fan or gas mark 3–4).
17. 17. Line a baking tray with baking paper.
18. 18. Spread the Brussels sprouts and mushrooms evenly on the tray.
19. 19. Sprinkle the breadcrumbs over the vegetables.
20. 20. Sprinkle the grated Parmesan over the top.
21. 21. Place the tray in the oven and bake the vegetables for 20 minutes.
22. 22. Peel the lemon and remove the white pith as well.
23. 23. Segment the lemon and cut the flesh into small cubes.
24. 24. Mix the lemon cubes with the remaining oil, the saved thyme, salt, and pepper.
25. 25. Serve the lemon sauce together with the warm vegetables.

Nutrition per serving

• kcal: 481
• Protein: 34 g · Fett/Fat: 19 g · Carbs: 30 g