There was once a time, though I shudder to remember, when I thought a “vegetable side dish” meant opening a can of green beans or a can of corn. That’s it.
Now, I think more along the lines of these Roasted Lemon Pepper Brussels Sprouts and dinner has taken on a whole new meaning. They are only slightly more difficult than opening a can, but far more rewarding.
Roasted Lemon Pepper Brussels Sprouts are so much prettier than anything that ever came out of a can too. I am of the opinion that “pretty” at the dinner table is important.
Also of importance in this recipe is the Parmesan Cheese. In other words, it really makes a difference if you grate your own and it’s the real stuff, i.e. it has parmigiano reggiano stamped on its rind. It beats the pants off a can of corn. No contest, really.
Roasted Lemon Pepper Brussels Sprouts
2 pounds Brussels sprouts, trimmed and quartered
3 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1 small lemon, cut into rounds
2 teaspoons butter, melted
1 teaspoon fresh cracked pepper
1 teaspoon grated lemon rind
fresh grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet.
In a large bowl, toss quartered sprouts with the olive oil, sugar, and salt until evenly coated. Pour onto prepared baking sheet and spread evenly over pan. Roast for 10 minutes, then add lemon rounds to pan and roast for an additional 10 to 15 minutes or until sprouts are golden. Discard lemon slices.
In a small bowl, combine melted butter, pepper, and lemon rind. Drizzle mixture over roasted sprouts. Top with freshly grated Parmesan as desired. Makes approximately 6 to 8 servings. Adapted from Cooking Light.
What about you? A can of corn or Roasted Brussels Sprouts?