brussel sprouts and a Fall-inspired dinner

The journey of a stalk of brussel sprouts 

               from the market  . . . to our kitchen . . . to our table. 

 

 

 

roasted brussel sprouts 

with lemon zest and Parmesan shavings

1 1/2 pounds Brussels sprouts

4 Tablespoons good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 small lemon

fresh Parmesan shavings

Preheat oven to 375 degrees F.

Cut off the brown ends of the sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 30 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Turn the sprouts if necessary.

Sprinkle with more kosher salt, zest of 1 small lemon, and Parmesan shavings.

Serve immediately.

~ removed from the stalk ~

~ ready for roasting ~

a Fall-inspired dinner menu

butternut squash triangoli

 roasted garlic & Parmesan Alfredo sauce

crumbled spicy Italian sausage

and fresh shaved Parmesan

on a bed of baby spinach

*     *     *     *     *     *

roasted brussel sprouts

with lemon zest & fresh shaved Parmesan

       

       

 

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Simply Suzannes at Home

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LET'S STAY in touch!

Simply Suzannes at Home

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