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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