Wednesday, April 10, 2013

Oven Roasted Brussels Sprouts

Hello again my dear readers. It's springtime here and I'm finding more and more good produce at the stores. I found some adorable Brussels sprouts! They are essentially miniature cabbages that grow on stalks. I'm hoping to grow some in our garden this year!


I wanted to try something a little bit different. I recruited my daughter to help me make dinner. I told her to help put the sprouts in the pan and that she had to watch for bugs. She was very thorough and questioned almost every brownish spot she saw. As part of this experiment, I asked her to eat one raw. She did! My picky eater ate one whole raw Brussels sprout! What an accomplishment!



However, once I got out the onion, she lost interest. She did ask if I was crying (from the onion fumes) and looked deep into my eyes to see if I had any tears forming. Funny!

After stuffing the pan into the hot oven, I managed to heat up some ham and microwaved a huge sweet potato to make the meal. The lemony cheesy Brussels sprouts were a nice contrast to the salty ham. A little cinnamon, butter and agave syrup on the sweet potato rounded out the sweetness.

Ingredients
2 lbs fresh Brussels sprouts
1/2 a medium sweet onion, thinly sliced
2-3 Tablespoons Annie's Consorzio Roasted Garlic Olive Oil
1 teaspoon lemon pepper seasoning
1 sliced lemon
1/4 cup freshly grated Romano cheese

Method
1. Wash and trim the Brussels sprouts. Slice in half lengthwise. Discard any buggy ones you find.
 
2. Toss sprouts with the garlic olive oil and lemon pepper seasoning. Spread in a 9x13 pan. Arrange the sliced onions on top.


3. Roast 10 minutes at 450F. Stir and return to oven for another 10 minutes or so. You want them to get tender with some roasty-toasty brown areas.


4. Place hot sprouts in a serving bowl. Squeeze some lemon juice all over, about half a lemon should do it unless you really like it lemony. Top with Romano cheese and serve warm.