LUCY BURDETTE: What to make to add to your Thanksgiving bounty if you need a side dish but don't have a lot of time to come up with something fussy? I can highly recommend roasted Brussels sprouts with olive oil, balsamic vinegar, and Parmesan cheese to finish. This dish can go with just about any meal--say meatloaf, or Thanksgiving turkey, or roast chicken. I can even imagine it with pasta! Maybe these vegetables deserve a little doggerel...You can eat them in spring,
You can eat them in the fall,
We think roasted Brussels sprouts
Are good any time at all!
Ingredients to serve 31 pound fresh Brussel sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 450. Wash, trim, and halve or quarter the Brussels sprouts depending on their size. Mix the sprouts with the olive oil and vinegar. Roast 15 minutes on a cookie sheet covered with parchment paper, turning from time to time, until the vegetables are slightly crisp. Place in a bowl and sprinkle with the grated cheese. Since the cheese is salty, we didn't find we needed to add salt, but you be the judge on that!
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| cut sprouts in oil and vinegar |
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| after roasting |
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| grate some cheese over top And that's it! Time left to write or play or make dessert! |
Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on Facebook, Twitter, and Pinterest--Instagram too...
I *love* roasted Brussels sprouts! Thanks for sharing your easy, tasty recipe!
ReplyDeleteYou're welcome Amanda!
DeleteHow easy and delicious, Lucy/Roberta. Thanks! ~ Daryl
ReplyDeleteAnd we'll need an easy recipe next week!
DeleteIt's amazing how much more interesting these sprouts are now that we've figured out roasting them!
ReplyDeleteJust like their larger cabbage cousins.
Do you roast cabbage Libby?
DeleteYes. Cleo inspired me with her recipe here a while ago. Cabbage becomes a new food when roasted.
DeleteFunny you should post this. I took the easy way out. I bought this already together at Sams. It even has the same exact ingredients. I think they stole your recipe, lol. Only thing is there is no cheese and I was wondering if adding cheese would work. Thanks you answered my question, ;)
ReplyDeleteWe just might have to try this. Yum. I’ll just have to come up with a fun name that won’t scare away the grandkids. The cheese really will add some extra deliciousness. Happy Thanksgiving,
ReplyDeleteI've often roasted Brussel sprouts. The vinegar sounds like a good addition. I'm going to try it. Thanks.
ReplyDelete