Why do these poor little guys get such a bad rep?
I can think of far worse vegetables that look much scarier. (Eh hem…Mr. parsnip.)
I’m pretty sure the urban myth that brussels sprouts are inherently repulsive was started by a bitter, vegetable hating child who infiltrated the minds of all his peers.
And thus, the dreadful brussels sprouts movement began.
Totally made that one up.
Brussels sprouts truly are super flavorful and packed with nutrients. Plus, according to Wikipedia, they contain sulforaphane which is a chemical believed to have potent anticancer properties.
See? They really are a pretty awesome veggie if you ask me!
I can’t deny my love for them no matter how much others might despise them. I think I might look forward to brussels sprouts as much as I do pumpkin in the Fall.
*Gasp*
That may have been a teensy bit of an overstatement, but either way I adore them.
A few years ago I was in a store when I spotted them on the shelf and they were being sold on their totally awesome looking stalks! I begged my mom to get them, mainly because I wanted to waltz out of the store lookin’ fly with my giant brussels sprout stalk.
It worked. I looked oh so fly and got to enjoy my first ever brown sugar brussels sprouts that day. Mmhmm.
Crispy Lemon Parmesan Brussels Sprouts
Ingredients
2 cups brussels sprouts, halved
2 cloves of garlic, minced
2 tablespoons olive oil
Juice of half a lemon
3 tablespoons parmesan, grated
1/2 teaspoon pepper
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees.
Line a baking tray with foil. Toss brussels sprouts with olive oil, garlic, salt and pepper and spread out on tray. Roast in oven for 20-25 minutes, turning over half way.
Remove from oven and squeeze lemon juice over the brussels sprouts. Sprinkle with parmesan cheese and serve.
Did I mention how much your Thanksgiving guests would looove these?
From the Little Yellow Kitchen,
Lauren
9 November, 2011 at 11:12 pm
These look amazing!!
I just tried brussel sprouts from Whole Foods the other day, but have yet to make them myself. My mom hates them, so she never made them growing up. This recipe looks amazing though! Can’t wait to try it. Hope you guys are doing well!!
10 November, 2011 at 1:38 am
I love the crunch of the parmesan topping. I’ve never been a big sprouts fan but this recipe could definitely change my mind!
10 November, 2011 at 4:45 am
I love roasted brussel sprouts! I’ve never tried parmesan and lemon! My favorite way to prepare them is to roast them then toss with a bit of honey and hot sauce!
10 November, 2011 at 8:26 am
Whoa! That sounds simply awesome. I loooove that idea.
10 November, 2011 at 8:26 am
It definitely will! You won’t even know you are eating veggies
10 November, 2011 at 8:30 am
Hey girl! Hope all is well with you too. Tell your mama she’s got to give them a shot again, it’ll be hard to say no when they’ve got cheese on top!
10 November, 2011 at 8:40 am
Well I already love Brussels Sprouts, but these sound beyond amazing! I think this recipe may actually get my boyfriend to give in and try one :p
10 November, 2011 at 10:34 am
I discovered these little cabbages few years ago. None of my parents liked them so my mom never cooked for us. Now I mostly enjoy them roasted with maple syrup or stir fried with a half chili
Trackbacks
21 November, 2011 at 11:27 pm
27 June, 2012 at 2:49 pm