Bon Voyage Brussel Sprouts

{Bon Voyage}

Thanks to the guy at Whole Foods, I became aware that brussel sprout season is almost over.

Saddened by the news, I decided I needed to get one more sprout dose before moving onward into the summer season. Brussel sprouts make for a great side, but once deliciously seasoned this veggie can act as a tasty appetizer on its own!

Ingredients: Brussel sprouts (I just used a small cup from the grocery store, but if you buy in bulk follow ingredients proportionately), 1 clove of chopped garlic, 1 ½  teaspoons of olive oil (for every 2 cups of sprouts), 1 teaspoon on rosemary (for every 2 cups of sprouts) lemon zest (from a frozen lemon), Salt & Pepper (season to liking)

Get It Cookin’: Pre heat oven to 350. Combine garlic, olive oil and rosemary in a bowl then mix in brussel sprouts using your hands…get messy!

{Bon Voyage Brussel Sprouts}

{Bon Voyage Brussel Sprouts}

Place sprouts on a lined baking sheet, be sure to get all of those yummy flavors out of the bowl! Sprinkle with salt and pepper. I do not like to give exact measurements when it comes to salt and pepper. My suggestion would be to not sprinkle with a heavy hand. Go light, there is no coming back from an overly salted dish and you can always add more after they are done baking.

{Bon Voyage Brussel Sprouts}es}

Pop these guys in the oven for 20-25 minutes, top with some lemon zest and grub down.

{Bon Voyage Brusel Sprouts}

3 responses to “Bon Voyage Brussel Sprouts

    • It is so funny that you said that, I recently just had the most amazing brussel sprout salad at a place called Bucaan in Palm Beach. They cooked and shredded brussel sprouts and then tossed them with a caesar dressing. So it ended up being a warm salad. For a bit more decadence, I would suggest topping with some crispy bacon and/or panko bread crumbs (seasoned with a bit of parmesan cheese). Please, let me know how they come and have a delicious (and romantic) valentines day! xo

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