Recipe: Quick and Easy Roasted Brussels Sprouts with Lemon and Parmesan (and Rave Reviews)
Classic, simple, healthy, and delicious! (recipe here)
Need a last-minute vegetable dish for your holiday table? These Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan are a simple and scrumptious solution. I've been making them for years and still can't get enough.
Need a last-minute vegetable dish for your holiday table? These Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan are a simple and scrumptious solution. I've been making them for years and still can't get enough.
This super popular recipe calls for just one bowl and one pan. There's no need to cut a little X in each stem or boil the sprouts before roasting. You don't even have to turn them while they're cooking.
And if, like me, you discover how easy it is to put away an entire pound of these thankfully healthy little things yourself (and/or you like eating leftover brussels sprouts for breakfast), you can just double the recipe.
Try the slightly gussied up version with garbanzo beans and dijon mustard, or make it a main course by tossing the roasted sprouts with farfalle (bowtie) pasta and plenty of freshly grated Romano or Parmesan.
For a real treat, fry up some bacon, then sauté some coarse fresh breadcrumbs in a few Tablespoons of the bacon grease over medium heat until golden and crisp. Toss the pasta and brussels sprouts together, then top with the crumbled bacon, breadcrumbs, and cheese. So good.
And if, like me, you discover how easy it is to put away an entire pound of these thankfully healthy little things yourself (and/or you like eating leftover brussels sprouts for breakfast), you can just double the recipe.
Try the slightly gussied up version with garbanzo beans and dijon mustard, or make it a main course by tossing the roasted sprouts with farfalle (bowtie) pasta and plenty of freshly grated Romano or Parmesan.
For a real treat, fry up some bacon, then sauté some coarse fresh breadcrumbs in a few Tablespoons of the bacon grease over medium heat until golden and crisp. Toss the pasta and brussels sprouts together, then top with the crumbled bacon, breadcrumbs, and cheese. So good.
Need more convincing? Here's what Farmgirl Fare readers are saying about this recipe:
—I ended up making this last night as the vegetable accompaniment to our meat and it was a great hit! Even my younger brother who is an avid veggie hater ate these up!
—After reading your blog, I put a pan of these little cabbages in the oven last night. They never made it into a bowl. I had to try one, then two...Crunchy outside and butter soft inside.
—I did the "simple" version with Orecchiette pasta and lots of parmesan. So savory and perfect! I never thought to cook them at such a high temp, but I loved it. Thanks!
—Just made the "gussied up" version for a mid-morning snack :) My house smells heavenly and I am one happy camper. I stuck a handful of split fingerlings around the edge of the pan that were due to be eaten, and life is indeed good. I am sharing this recipe with everyone who will listen!
—Made these slightly gussied up (no chickpeas) for Thanksgiving to rave reviews. Just delicious. And so easy!!!!!!!!
Wishing you a happy and filling Thanksgiving!
More Thanksgiving vegetable recipe inspiration from Farmgirl Fare:
Easy Roasted Sweet Potatoes with Onions, Apples, and a Hint of Orange
Kohlrabi Purée (I love this stuff)
Kohlrabi Purée (I love this stuff)
© FarmgirlFare.com, where vegetables, donkeys, and dessert live peacefully ever after.
0 Response to "Recipe: Quick and Easy Roasted Brussels Sprouts with Lemon and Parmesan (and Rave Reviews)"
Post a Comment