Thursday, March 31, 2011

Roasted Brussels Sprouts

This is another one of the new canon of recipes that is blogged ad nauseum and really doesn't need my thoughts. However, its what I made last night and I did ad the twist of a squeeze or two of blood orange juice as I was out of lemons.

The original recipe is this one from and is easy as pie and super delicious. Here it is as I cooked it;

Roasted Brussels Sprouts

1 pound Brussels sprouts
3 cloves garlic, minced
1 teaspoon blood orange juice
2 tablespoons olive oil
salt and pepper
1/4 cup freshly grated Parmigiano Reggiano

Preheat oven to 350°F. Place sprouts in a cast iron pan. Add garlic, orange juice and oil and toss to coat. Season generously with salt and a few grinds of pepper.

Put pan in oven on top rack for 20 minutes and stir to coat with the hot oil. Return the pan to the oven and cook for another 10 minutes. Sprinkle with Parmesan and cook for another 5 minutes. The Parmesan can be left out if you like.

Add more salt to taste if necessary and eat as if ravenous.


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