If you’re squeamish about eating Brussels sprouts, we have the solution:
- Learn to prepare them in cheftastic ways.
- Add savory organic ingredients like lemon juice, fresh parsley and Parmesan cheese—three wonderful components of Tuscan cuisine.
The cheese should be freshly shaved into wide curls, according to cookbook author Dana Jacobi, who provided today’s recipe. Her latest book, published in August, is Cook & Freeze: 150 Delicious Dishes to Serve Now and Later.
“Scrape a chunk of cheese with one of those spade-shaped cheese servers you drag over the cheese, or run the cheese against the widest slot on a hand grater,” she explains. “Cut this way, a small amount of cheese adds bolder flavor than when it is simply shredded, especially if you can splurge on genuine, imported Parmigiano-Reggiano. Shaving also makes the cheese go so far that you will have lots left from a 2-ounce chunk.”
Best of all, the ingredients should be available at a well-stocked natural and organic food store.
Roasted Brussels Sprouts with Lemon and Parmesan
Makes 6 servings
1½ lbs. fresh Brussels sprouts
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1-ounce chunk Parmesan or Asiago cheese, for shaving
Chopped fresh parsley, as desired
1/2 lemon, cut into wedges
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Remove the tough outer leaves from the Brussels sprouts. Trim off the stem ends, and cut in half.
- Scoop the sliced Brussels sprouts into a mixing bowl. Add the oil, salt and pepper. Using your hands, toss until the sprouts are well-coated. Spread them on the prepared baking sheet.
- Roast the Brussels sprouts for 25 to 30 minutes, stirring once. Remove from oven, and let sit for 10 minutes.
- Spread the roasted sprouts on a small serving platter. Using a cheese parer or the widest holes on a box grater, shave the cheese into curls or chips. Sprinkle the cheese and parsley over the roasted sprouts just before serving. Serve with lemon wedges.
Per serving: 97 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrate, 5 g protein, 3g dietary fiber, 292 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research