Roasted Brussels Sprouts

Ingredients

• 400 g Brussels sprouts
• 200 g brown mushrooms
• 1 Garlic clove
• 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 cheese (1 piece; 30% fat in dry weight)
• 10 g whole grain breadcrumbs (1 tbsp)

Instructions

1. 1.

   Clean, wash, and halve the Brussels sprouts. Clean the mushrooms. Peel and chop the garlic. Rinse the lemon, dry it, zest it, and mix the zest with 1 tsp olive oil, honey, vinegar, and mustard.

2. 2.

   Wash the thyme, shake it dry, and pluck the leaves. Add half of the thyme to the Brussels sprouts; set the rest aside. Season the Brussels sprouts and mushrooms with salt and pepper. Grate the Parmesan cheese.

3. 3.

   Place the Brussels sprouts and mushrooms on a baking sheet lined with parchment paper. Sprinkle with breadcrumbs and Parmesan cheese. Bake in a preheated oven at 220 °C (conventional oven 200 °C; gas: mark 3-4) for 20 minutes.

4. 4.

   Meanwhile, peel the lemon, segment it, cut the pulp into small cubes, and mix with the remaining oil, thyme, salt, and pepper to make a sauce and serve with the Brussels sprouts.