Monday, November 21

Recipe: Quick and Easy Roasted Brussels Sprouts with Lemon and Parmesan (and Rave Reviews)

Classic, simple, healthy, and delicious! (recipe here)

Need a last-minute vegetable dish for your holiday table? These Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan are a simple and scrumptious solution. I've been making them for years and still can't get enough.

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 if, like me, you discover how easy it is to put away an entire pound of these thankfully healthy little things yourself (and/or you like eating leftover brussels sprouts for breakfast), you can just double the recipe. 

Try the slightly gussied up version with garbanzo beans and dijon mustard, or make it a main course by tossing the roasted sprouts with farfalle (bowtie) pasta and plenty of freshly grated Romano or Parmesan.

For a real treat, fry up some bacon, then sauté some coarse fresh breadcrumbs in a few Tablespoons of the bacon grease over medium heat until golden and crisp. Toss the pasta and brussels sprouts together, then top with the crumbled bacon, breadcrumbs, and cheese. So 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:

©, where vegetables, donkeys, and dessert live peacefully ever after.

Tuesday, November 1

Recipe: Honey Ginger Pear Bran Muffins Made without Bran Cereal (and Rave Reviews)

These moist and healthy whole grain bran muffins are sweetened with honey and contain oat bran and wheat bran instead of bran cereal (recipe here).

My foodie mom and I came up with the recipe for these 100% Whole Grain Ginger Pear Bran Muffins back in 2007 during one of her eat-a-thon farm visits, and we've been loving them ever since. At one point she declared them to be the best muffins she's ever eaten. Not just the best bran muffins, but the best muffins.

A scrumptious variation of my super popular 100% Whole Grain Bran Muffins, they're moist and flavorful and are made with hefty portions of both soluble fiber (oat bran) and insoluble fiber (wheat bran). They're sweetened with honey—although there is some sugar in the candied ginger—and they don't call for any store bought bran cereal, which is a pet peeve with me and bran muffin recipes.

The recipe makes 12 large muffins that taste even better the second day and freeze beautifully. I just toss them into a zipper freezer bag and pull out one or two the night before so they're defrosted for breakfast the next morning. They make a filling and wholesome snack and are the perfect thing to have on hand during the busy holiday season.

Need more convincing? Here's what Farmgirl Fare readers are saying about (and how they're adapting) this recipe:

Read the rave reviews below. . .