Monday, January 18, 2016

Recipe: Brussels Sprouts

I was recently back in the Loblaws kitchen to teach a class called "What's For Dinner". I always enjoy interacting with those in attendance and bonding over our shared love of food.

This time, I was asked to pair a recipe with braised chicken with lemon and olives. I decided to go green and feature one of my favourite vegetables this time of year: Brussels Sprouts. Full of Vitamin C and Vitamin K, these little cabbages are a great source of fibre as well.

If you're not a fan, I'm fairly confident that that fact might change after you try this recipe. Pair it with a protein or perhaps a pasta dish, either the way the bright flavours will make you forget you were ever against eating these little green vegetables.

Lemon Parmesan Roasted Brussels Sprouts
Time: 40 minutes
Yields: 6 servings

1 ½ lbs Brussels Sprouts
1 tbsp lemon zest
3-4 tbsp olive oil
1 lemon, juiced
Freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste

To Prepare:
1) Preheat oven to 400 degrees Celsius
2) Line a baking sheet with parchment or foil paper (this makes for easy clean up later)
     3) Cut the brown ends off of each sprout and remove any brown outer leaves
4) Spread them out onto the parchment lined baking sheet and drizzle with olive oil
5) Season with salt and pepper
6) Roast the sprouts for 30-40 minutes (you want them to be crispy on the outside but tender on the inside)
*tip : shake the pan every ten minutes to ensure the sprouts are cooking evenly
7) Once desired tenderness is reached, sprinkle lemon zest and squeeze lemon juice evenly over the sprouts
8) Toss the sprouts with a spoon, then transfer to a serving dish and top with freshly grated Parmesan cheese

This recipe is a great way to introduce Brussels Sprouts to those who have never tried them before. The flavours of lemon and Parmesan really complement the roasted vegetable and the dish is a great accompaniment to roast chicken, fish or pasta dishes. 

I hope you enjoy making this as much as I do!

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