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.
Roasted brussels sprouts with the bright flavor of lemon and parmesan.
- Preheat oven to 400 degrees F. Grease a medium sized baking sheet lightly with oil.
- Add the brussels sprouts to a large mixing bowl. In a separate small bowl whisk together the oil, mustard, lemon zest and juice and 1 tablespoon of the parmesan. Pour over brussels sprouts and toss well.
- Spread out on baking sheet so they aren't crowded and sprinkle with sea salt and black pepper.
- Bake 20-30 minutes until golden brown and tender. Sprinkle remaining tablespoon of parmesan over top before serving.
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.