I do like brussels sprouts, which I usually trim, halve, blanch for two minutes, then roast with a mix of olive oil, lemon juice, and sea salt, and finish off with a dusting of parmesan cheese. While it’s delicious, I’ve gotten a little bored with it, especially since that’s how I usually make broccoli and cauliflower as well. Consider my rut dug out of, because this recipe is astronomical. The brussels in this pic will likely not still exist by the time I click post.
Here’s the recipe. You’re welcome.
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