Monday, March 1, 2010

Brussels sprouts in Brussels are just called sprouts...

Yes, a fact I learned when visiting Brussels many years ago. While they aren't always one of the most popular vegetables, I think this preparation may change a few minds.  I happen to love them and find this simple and easy recipe to be a crowd pleaser.
Wash the sprouts, trim the bottom and slice them in half. I used a one pint package. Remove any discolored outer leaves.  Drizzle them with olive oil, add salt and pepper. Then cut one small lemon and squeeze onto the sprouts leaving the lemons in the roasting pan.  Mix well, then roast in a 400 degree oven until browned. Approximately 15-20 minutes. The finished product should look like this:
The sprouts will absorb the lemon and also acquire a bit of a nutty flavor. Delicious as a side dish, I also added some to a chicken vegetable soup (yes, the recipe is coming) and they were a great addition. Enjoy!
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1 comment:

  1. Love brussel sprouts and all of your recipes. Love the blog. You always make it sound so simple-- you have a gift. I tried the broccoli slaw recipe- delish!!