Roast Brussels Sprouts with Rosemary Lemon & Pecorino



It was a variation of this recipe that brought Bill over to the 'other side', the side where people eat and enjoy Brussels sprouts.  This one is from Nigella Lawsons cookbook, but has a bit of a Liquid Gold twist.


Serves 4-6      Preheat oven to 425F


2 T Liquid Gold Garlic infused olive oil

1 t finely chopped fresh Rosemary needles

Zest of 1 organic Lemon

1 pound small Brussels sprouts, trimmed and halved

2 T grated Pecorino or Parmesan cheese

salt and pepper, to taste

Traditional Balsamic, or Sicilian Lemon (optional)

Crispy bacon (optional)

Mix olive oil, rosemary, and lemon in a shallow roasting pan. Add the sprouts, toss around and mix well. 

Roast for about 20 minutes, check for done ness (they should have some resistance when you bite in to it) If they are not done, put them back in for another 4-5 minutes.

Transfer sprouts into a warmed serving bowl, sprinkle with the pecorino, then toss to combine well before adding slat and pepper.  This is where I am torn between adding a splash of Traditional Balsamic, or Sicilian Lemon White Balsamic, or a sqeeze of lemon.  For the carnivores in the crowd, add some crispy bacon.

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