Tuesday, November 25, 2014

Recipe: Quick and Easy (and Healthy!) Roasted Brussels Sprouts with Lemon and Parmesan

Need a last-minute vegetable dish for your holiday table? These popular Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan are a scrumptious solution (recipe here).

Do you have any plans for Thanksgiving? Joe's brother is arriving from out of town tonight in time for a dinner of freshly ground venison burgers on homemade Farmhouse White buns, and on Thursday we're all going to our friends' house down the road for a big feast, an all-day homemade candy buffet (peanut brittle! fudge! divinity!), lots of laughs, and possibly a team Scrabble tournament. Last year we got there at 10 a.m. and stayed for 14 hours.

Assuming I can get my act together in the next two days (which is starting to look doubtful), I'm bringing my Easy Chocolate Biscotti and Toasted Almond Chocolate Chip Biscotti, Mini Pecan Tarts, Savory Chive and Sharp Cheddar Cheese Scones, and this Napa Cabbage Broccoli Slaw with Radishes & Creamy Dijon Dressing, which I fall back in love with each year.

On Friday I'll be making a couple of pounds of  these Quick and Easy Roasted Brussels Sprouts and eating them all myself.

This super popular recipe calls for just one bowl and one pan. There's no need to cut a little X in each stem or boil the sprouts before roasting. You don't even have to turn them while they're cooking. And oh, do they taste good.

Need more convincing? Here's what Farmgirl Fare readers are saying about this recipe:

—I ended up making this last night as the vegetable accompaniment to our meat and it was a great hit! Even my younger brother who is an avid veggie hater ate these up!

After reading your blog, I put a pan of these little cabbages in the oven last night. They never made it into a bowl. I had to try one, then two...Crunchy outside and butter soft inside.

I did the "simple" version with Orecchiette pasta and lots of parmesan. So savory and perfect! I never thought to cook them at such a high temp, but I loved it. Thanks!

Just made the "gussied up" version for a mid-morning snack :) My house smells heavenly and I am one happy camper. I stuck a handful of split fingerlings around the edge of the pan that were due to be eaten, and life is indeed good. I am sharing this recipe with everyone who will listen!

Made these slightly gussied up (no chickpeas) for Thanksgiving to rave reviews. Just delicious. And so easy!!!!!!!!

Wishing you a happy and filling Thanksgiving!

More Thanksgiving vegetable recipe inspiration from Farmgirl Fare:

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