Brussels sprouts get a bad rap mainly because there is much mystery as to what to do with these miniature members of the cabbage family. Grilling or roasting them brings out their sweetness and this effortless recipe will have you convinced in no time how versatile a vegetable they can be.
Serves 4
1/4 cup olive oil
Sea salt
Grinding coarse black pepper
1 pound Brussels sprouts washed and cut in half lengthwise
1/3 cup grated Parmigiano Reggiano cheese
1/3 cup sliced almonds
Heat oven to 350F. Pour the olive oil into a medium size baking dish. Stir in the salt, and pepper. Toss the Brussels sprouts in the oil and bake them uncovered for about 20 minutes, turning them occasionally as they brown. They are cooked when a knife is easily inserted into the middle.
Sprinkle the cheese and almonds over them and toss with a spoon. Serve hot with lemon sauce.
This recipe is featured on Season 17 - Episode 1715.
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Order using this link and receive a signed book plate.
Available now!
Comments
There are no comments yet.
Leave a Comment