A serious issue is unfolding right before
my your eyes. One that involves roasting.
I. can’t. stop.
Just like when I see fresh fruit and my mind immediately wanders through all the possible desserts I can bake the same thing is happening every time I see a vegetable.
All I want to do is smother it in oil and seasonings and roast it into golden brown submission.
The object of my
affections obsession this time around is the humble brussels sprout.
One of the most hated vegetables ever. They showed up on my dinner table a lot when I was growing up and I adamantly refused to eat them.
It’s only been a few years since I allowed one to cross my lips and I think they’re starting to grow on me. I can’t resist when they show up in my market looking all fresh and gorgeous for a mere 99 cents a pound.
I coated the little lettuce heads with the bright flavor of lemon, mustard and parmesan, wonderful complements to their unique flavor. You can toss a clove or two of minced garlic into the mix too.
How long to roast them is a matter of preference. I like mine well done with a little char.