WHB: Roast Lemon and Pepper Brussels Sprouts with Parmesan

This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Anna from Anna's Cool Finds. Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusla) foods prepared using herbs, fruits and vegetables by bloggers around the world.

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If there is one group of folks out there I just don't understand it is 'those who hate Brussels Sprouts'.

OK

I couldn't pull that off. Yes, those of you who know me understand that here are LOTS of groups of people out there I don't understand (those who keep guns, those who believe immigrants are bad, those who believe in capital punishment, those of you who vote for Stephen Harper . . . . I could go on but Ugly Betty is on in an hour and I need to wrap this up).

Anyway, let's just say that I love the tiny cabbage look-alikes. I bet those of you who hate 'em had a horrific childhood experience with badly cooked ones. As I have learned since developing adult-like behaviour (last summer in case you were wondering) there are lots of foods that I have hated since childhood . . . yet cooked properly I find that I like them!

Roasting is an ideal way to cook Brussels sprouts. The oven’s dry heat tenderizes them while avoiding the mushy texture that turns many people off. Roasting also emphasizes the natural sweetness that all cruciferous vegetables have, particularly when they have been harvested after a frost has hit them. A bitter, snowy winter may not be fun for us, but at least it’s bringing out the tasty side in cruciferous vegetables.

More about Brussels Sprouts after the recipe . . .

Give this recipe a try - I bet you'll like them!

Roast Lemon and Pepper Brussels Sprouts with Parmesan

3/4 tsp lemon rind, grated 
1 tbsp sugar
1 tsp pepper
1/4 c fresh parsley, chopped
2 lbs Brussels sprouts, trimmed & quartered 
2 tsp olive oil 
1/2 oz parmesan cheese, shaved 
2 tsp butter, softened 
1/2 tsp salt

Preheat oven to 400.

Combine 1st 4 ingredients in a large bowl; toss well.

Place Brussels sprouts on a jelly roll pan coated with cooking spray.

Bake at 400 for 20 min, or until edges are lightly browned.

Combine parsley, butter, pepper, and lemon rind, stirring well.

Add butter mixture to Brussels sprouts and toss well.

Sprinkle with cheese.

Brussels Sprouts Nutritional Information

With only about 10 calories each, Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories. Four-to-six sprouts contain the adult daily requirements for vitamin C. They’re also an excellent source of vitamin D and folic acid during pregnancy.

How to Select and Store

Good quality Brussels sprouts are firm, compact and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly. Brussels sprouts are available year round, but their peak growing period is from autumn until early spring.

Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for 10 days. If you want to freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.

Comments

[Shannon]

Actually, my childhood aversion came from growing up in Half Moon Bay, California where they grew fields of brussels sprouts. When they harvest... well, let me just tell you you've smelled better dorm rooms.

Then one day I cooked some in a cup of bacon fat and voila, loved them! I can even eat them without bacon fat now... thanks for the recipe Jerry.

[barb cabot]

Jerry, As a child I was never introduced to this vege but it is one of Mike's favorites. I'm excited to have a new way to cook them and these look especially tempting. Thanks.

[Annie]

I love them, they are one of my favorite veggies. I tend to like all the bitter vegetables that many people hate.

I didn't like them as a kid but it was because my mom served mushy frozen ones. Fresh is the only way to go! Can't wait to try them with lemon and parm.

[Kendall]

Thanks, I'm always looking for new ways of cooking vegetables. I like Brussel Sprouts but, usually don't have a clue as to what to do with them!

[Marcia]

I had one of those Brussel sprouts aversions until I had them roasted in olive oil, and from that point forward I was a convert. This recipe looks really good. But I understand where Shannon comes from; we could smell those fields driving north from Santa Cruz in our college days - not always the best down wind experience.

[Kayte]

Mark, the husband, does not care for b. sprouts. Go figure. When he was growing up, his mother made corn, carrots, green beans and that was IT. When we first married, I made them as I come from a b.sprout loving family, and he said, "What are these little bitty heads of lettuce on my plate?" I could not believe he had never eaten them or even seen them before. He was 26! Now I make them and the boys pretend they don't like them, to be manly, I guess, like dad and not like mom...but they always say, "Okay, I will take a couple..." and then somehow, many many more disappear. So, I am onto them. And, they will be trying this recipe in the near future!

[Jerry]

Shannon - an even better thing about this rcipe is it is low cal and low-fat. I've posted 4 or 5 other great roasted sprout recipes.

Barb - I bet he will be pleased with these!

Annie - I experienced those mushy over-cooked, frozen ones - ewwwwwww Why bother?

There you go Kendall - now you have something new to try!

I don't blame you for that Marcia! My train station is down-wind from a pork 'processing' plant. It is almost enough to turn me vegetarian some days.

Kayte - funny how that happens! *smile*

[Kalyn]

I was a late adaptor for brussels sprouts, but I love them now. Looks great!

[Jerry]

Kalyn - I have you to thank for the suggestion about roasting the things. It is amazing what a difference it makes!

[Robert]

I am a great fan of brussels sprouts, however I have only just recently discovered the joy of roasting them. Normally I just boil them or stir fry them.

This recipe looks great and we are still seeing the last of the seasons sprouts in the store, so will definitely give it a go.

[Jerry]

Robert I think that I have posted about 5 recipes for roasted Brussels Sprouts over the past year os so. YUM Roasting them brings out a sweetness that one wouldn't expect.