Lemon, Garlic and Parmesan Brussels

Your Brussels could be the star of the show this festive season. Super quick, easy and a delicious addition to your Christmas dinner. The rich parmesan, garlic and zesty lemon provide a lovely balanced flavour to this seasonal vegetable. We are certain that this recipe will change the way you think about this little green cabbage!

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3.

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Serves 4
20 Brussel sprouts trimmed and halved
1 tablespoon Mellow Yellow Cold Pressed Rapeseed Oil
Small clove of garlic, crushed
Juice of half a lemon
Salt and Black Pepper
A good sprinkle of grated Parmesan (to serve)
A little grated lemon zest (to serve)
Salt and Black Pepper


In a small bowl mix together the Mellow Yellow Cold Pressed Rapeseed Oil, lemon juice and crushed garlic.

Place the halved Brussel Sprouts in a small roasting tin and drizzle over the lemon, oil and garlic mixture. Season with salt and freshly ground black pepper and toss them around to coat thoroughly.

Bake at 220°C for 12-15 minutes. Perfect to cook during the last 15 minutes as your roast potatoes are finishing!

Sprinkle with grated Parmesan and a little grated lemon zest to serve.

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