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.
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:
Just what we'll be having Thursday. Fresh from the garden no less. The grandkids will be picking them in the snow. This is the first year our sprouts will have been kissed by frost--more like french-kissed, I guess, since it's been so bitterly cold, but they're still going strong. Can't wait!
ReplyDeleteHappy Thanksgiving to you and Joe and any family & friends that come your way.
ReplyDeleteI'm so glad to see a post from you Susan. I miss your posts, stories and recipes. Please come often when you can.
ReplyDeleteHappy belated Thanksgiving to you and Joe.
Cyrene
These are on our Christmas dinner menu!!! Looks so delicious. We haven't planed Brussels Sprouts, I think they are going in my garden plan for this next year. Been reading Fran Sorin's book Digging Deep and getting very good ideas for our garden design. She is simply amazing at what she does. If you haven't heard of her you need to, this book is fantastic. fransorin.com is her site, well worth the look!
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