Ingredients
- 1 ½ pounds medium to large Brussels sprouts, trimmed (16-18)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons everything bagel seasoning
- Zest from 1 large lemon
Total WW Points per serving:
- Without balsamic glaze: 1 WW point per serving
- With balsamic glaze: 2 WW points per serving
Directions
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Preheat oven to 425°F. Fill a large bowl with ice water.
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Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes.
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Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
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Transfer the sprouts to a clean dish towel and pat dry.
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Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
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Space the sprouts evenly on the pan, then flatten them with the bottom of a Mason jar or sturdy glass.
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Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, everything bagel seasoning and lemon zest.
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Return to the oven and bake until the cheese has melted, about 5 minutes more.