tag:blogger.com,1999:blog-12997259.post7778848436941100122..comments2024-03-14T05:55:13.709-05:00Comments on Farmgirl Fare: Recipe: Quick Roasted Brussels Sprouts with Lemon and Parmesan (or Slightly Gussied Up with Garbanzos and Dijon)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-12997259.post-61910168150514148132017-04-28T09:38:54.772-05:002017-04-28T09:38:54.772-05:00We've been making this recipe all of the time ...We've been making this recipe all of the time since you first posted it in 2009 and I've shared it with various friends and family members. Thank you! It's great.LBhttps://www.blogger.com/profile/00827232452149441427noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-45838971004533393842013-11-23T19:52:53.835-06:002013-11-23T19:52:53.835-06:00One of the best ways to make brussels sprouts, whi...One of the best ways to make brussels sprouts, which are not exactly a favorite by all at my house but I love them, is to "fry" them in a cast iron pan in coconut oil or butter (or a mixture of the two) in the oven until they brown. You can add anything else you choose - like other veggies (julienned carrots, celery slips, chopped green onion) and any spices you wish. I like a little cracked black pepper and nutmeg but that's my Swedish heritage!<br /><br />Also, this is off-subject a tad but I wondered if you'd ever made a german dish (pronounced and spelled differently depending on whether you're using low german or high german) called Plachinda or Blachinda? It is little pie-crust type turnovers with a filling made from mashed pumpkin, melted butter, browned sauted onions and lots of pepper. The crust is best made with home-rendered pork lard. This is a primarily german dish but my Swedish gramma made them often. Some people don't add the onion but without it, they really have no characteristic flavor. Please email me at rushmoregal53 at hotmail dot com if you would like the entire recipe. Might be a good one for your "recipe file". ;- >)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-66780255292637757202011-11-26T20:57:12.041-06:002011-11-26T20:57:12.041-06:00Made these slightly gussied up (no chickpeas) for ...Made these slightly gussied up (no chickpeas) for Thanksgiving to rave reviews. Just delicious. And so easy!!!!!!!!Cabindoggiehttps://www.blogger.com/profile/15168142899573638695noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-81728593510543253492011-11-22T16:08:57.966-06:002011-11-22T16:08:57.966-06:00Made the brussel sprouts for Hubby tonight ... abs...Made the brussel sprouts for Hubby tonight ... absolutely Delicious ... we loved them ... must share recipe with Daughter,Thanks So Much!olemarenoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-47626818623161703822011-10-27T08:56:48.405-05:002011-10-27T08:56:48.405-05:00I just happened upon this website via a search for...I just happened upon this website via a search for a brussels sprouts recipe. What a great site! I love all the sweet photos of your farm, the delicious recipes, and all your great tips. This has been bookmarked so I can return again and again. Thank you so much for taking the time to share!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-11655450625068928282011-02-22T13:45:28.993-06:002011-02-22T13:45:28.993-06:00Hi, I am the one that got hooked on these and aske...Hi, I am the one that got hooked on these and asked about the frozen ones. Still have not tried the frozen ones but found fresh 2# bags at Sam's Club so got 2. Now, I think it only fair to mention that the first time I had made these about a year ago I had printed the recipe off at work and forgot and left it there. What can be so hard roasting brussel sprouts right? Rereading many times since then I have to say nothing I did besides light the oven was as per the recipe. I put generous amounts of olive oil on the pan, put on whole sprouts, LAVISHLY sprinkled (loaded) them with garlic powder and roasted. Heaven, and so was the smell while they cooked. No wonder yours don't soak up olive oil as an eggplant. My second bag I am going to do your way. I actually did the lemon and parmesan BUT put it on the pan and roasted it all. Cheese and garlic powder do turn black, but taste good. Now that the recipe and method are firmly burned in my head i will do it that way and will probably love that also. It is the roasting that does it I am sure. I will also probably occasionally do my oil and garlic powder on the pan method also as they turn out so good, even though some of them are a bit oily. JackieJackie Cohennoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-55697842582334440772011-02-13T15:42:48.632-06:002011-02-13T15:42:48.632-06:00I've always hated Brussels Sprouts (the stinky...I've always hated Brussels Sprouts (the stinky boiled kind). When one of my besties told me a few years ago that Brussels Sprouts was her favorite food, I had to figure out how/why (couldn't be those boiled things!). Once I tried them roasted, I fell in love! My all-time favorite is the simple: EVOO, sea salt and ground pepper. I've turned many of my friends onto this. Also works well with many veggies, although Brussels Sprouts remains my favorite. Love the loose leaves that get roasted thoroughly.<br /><br />LOVE your blog as well. You do a great job. God Bless.Kitnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-72475433356274019432010-11-18T08:44:44.485-06:002010-11-18T08:44:44.485-06:00I'm the only one who eats brussels sprouts aro...I'm the only one who eats brussels sprouts around here so I cook up 5 or 6 of these little gems whenever I get hungry for them. First I clean and boil them in lemon spiked water for 10 minutes. Put them in a little oven proof pan, dose them with a good, dark balsamic vinegar and bit of olive oil and roast them in my toaster oven. They don't know what they are missing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-5829585770947648482010-06-19T06:09:57.659-05:002010-06-19T06:09:57.659-05:00I love brussels sprouts but never roasted them bef...I love brussels sprouts but never roasted them before. These look great and I can't wait to try them! Thanks.Billiehttp://blog.recipe1k.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-82617723751686803432010-05-30T12:37:14.582-05:002010-05-30T12:37:14.582-05:00I'm not one to knock anyone else's recipe,...I'm not one to knock anyone else's recipe, and I am positive this is a great one, because roasted brussels are just soooo good, even if you only dress them with salt, pepper and olive oil. But try a little balsamic vinegar and brown sugar mixed in with your mustard/worcestershire sauce version, and be prepared for a flavor POP! :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-54003211566437139382010-01-27T11:31:26.643-06:002010-01-27T11:31:26.643-06:00Just made the "gussied up" version for a...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!<br /><br />Melissa in Chicago, where it is much much too cold todayMelhttps://www.blogger.com/profile/08595409765675837337noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-78083468050936988752009-12-10T21:04:48.878-06:002009-12-10T21:04:48.878-06:00I did the "simple" with Orecchiette past...I did the "simple" 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!Maggiehttps://www.blogger.com/profile/15496459996772859594noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-60346935238524289232009-12-09T22:37:31.151-06:002009-12-09T22:37:31.151-06:00Brussel sprouts are heaven. Like anything else, s...Brussel sprouts are heaven. Like anything else, straight out of the garden doesn't compare to anything else, but I have to agree, the frozen ones are pretty good too! So delicious!!peggynoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-37030768949885982242009-11-30T14:48:39.509-06:002009-11-30T14:48:39.509-06:00Hi Everybody,
Thanks for all the comments. It'...<b>Hi Everybody,<br />Thanks for all the comments. It's great to hear from so many fellow Brussels sprouts enthusiasts! I'm tickled that some of you are already addicted to this recipe - and I love hearing all your other favorite ways to enjoy them.</b>Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-37222040230149750992009-11-29T05:42:22.651-06:002009-11-29T05:42:22.651-06:00Oh now I know we were seperated at birth!! Brussel...Oh now I know we were seperated at birth!! Brussels get a bit of a bad rap in the UK, being every child's nightmare vegetable but me, I can't get enough. Always looking for new ways to do them but can easily scoff several pounds clothed only in salt and a vinegar! Oh gosh, I feel as though I have just made the biggest confession!!BettyWesternhttps://www.blogger.com/profile/13012076141080314281noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-61385714782351331452009-11-27T10:09:56.947-06:002009-11-27T10:09:56.947-06:00Hi there! Thanks s much for posting this recipe. I...Hi there! Thanks s much for posting 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!<br /><br />This will definitely be a reoccurring menu item in my home :)D. Anhttps://www.blogger.com/profile/11682850864453982135noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-5225469072692007142009-11-26T13:56:29.997-06:002009-11-26T13:56:29.997-06:00I love brussel sprouts too! when they ar not in se...I love brussel sprouts too! when they ar not in season I get the bags of baby ones from the freezer section. Thaw and treat just like farmgirls recipe. See http://www.culinate.com/search/q,vt=top,q=brussel+sprout/7222 for my inspirationAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-14337376621579190752009-11-26T13:02:19.130-06:002009-11-26T13:02:19.130-06:00I have a whole bag in the fridge, fresh from the C...I have a whole bag in the fridge, fresh from the CSA on the stalk. I've never been a huge fan of the sprouts, but this recipe has me DROOLING.. I'm printing this one out for the favorite recipe binder<br /><br />Thanks !Chellehttps://www.blogger.com/profile/07692239746665193426noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-16871532680086548182009-11-25T09:48:48.677-06:002009-11-25T09:48:48.677-06:00After reading your blog, I put a pan of these litt...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.... I love cauliflower toasted until brown and these guys are great too. Crunchy outside and butter soft inside. I'm going to try again and put them over pasta.<br><br />They are excellent cut in half, cut side dipped in oil then cheese and pan fried till cheese is crunchy but they don't get as tender. I'm hooked on the oven method now. Thanks much!Susanhttps://www.blogger.com/profile/11463432698449442807noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-52328777125555031512009-11-25T06:58:27.783-06:002009-11-25T06:58:27.783-06:00I am a FREAK for leftover brussels sprouts! We roa...I am a FREAK for leftover brussels sprouts! We roast them a few times a month!Allisonhttps://www.blogger.com/profile/11617984259059758253noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-42701802171756964012009-11-24T21:44:45.617-06:002009-11-24T21:44:45.617-06:00I love Brussel Sprouts but never had them prepared...I love Brussel Sprouts but never had them prepared like in the recipe that you posted. I just gotta try that for Thanksgiving<br />Thanks for posting the recipe. :) <br /><br />Happy Thanksgiving to Everyone!Clean Starhttp://cleanstar-homeandgardenworld.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-17479710283405019762009-11-24T13:36:26.755-06:002009-11-24T13:36:26.755-06:00Yum, I adore brussel sprouts, especialy roasted. T...Yum, I adore brussel sprouts, especialy roasted. They make a mean risotto, too. Saute a chopped onion in olive oil or butter until softened, add risotto rice, saute until rice is transparent, add sliced sprouts, then add glass of white wine and continue with stock in the usual way. Season, stir in spoonful of double cream and parmesan, and yum!walter and mehttps://www.blogger.com/profile/03654023053222721637noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-25358652952226349562009-11-24T13:31:02.618-06:002009-11-24T13:31:02.618-06:00I will return to brussel sprouts! --Love this blo...I will return to brussel sprouts! --Love this blog! I admit after seeing Julie and Julia, I began reading Julie's original Julie and Julia food blog. Yours is so much brighter! Also, YOU inspired ME to blog, so there. Thanks Farmgirl! --SidneySidney Trobairitz Barthellhttps://www.blogger.com/profile/18395150596624366576noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-64687025346135551062009-11-24T12:11:50.702-06:002009-11-24T12:11:50.702-06:00I love Brussel sprouts, too. I almost convinced D...I love Brussel sprouts, too. I almost convinced DH that they are not tasty (I pointed out that they grow in the "armpit" of bigger leaves). But alas, he likes them as well. I will have to try this recipe, it looks awesome!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-18796706098460619522009-11-24T09:41:04.662-06:002009-11-24T09:41:04.662-06:00I love brussel sprouts too and thankfully my boyfr...I love brussel sprouts too and thankfully my boyfriends dad always makes them for thanksgiving, yay! :DAmberhttps://www.blogger.com/profile/11692897932694365285noreply@blogger.com