Tuesday, January 10, 2017

ROASTED BRUSSELS SPROUTS WITH WALNUTS

When I was a child I didn't particularly like Brussels sprouts. Roasting them and adding walnuts or pine nuts, and Parmigiano cheese makes them so delicious. Brussels sprouts are one of the cruciferous disease fighting vegetables. Collards, broccoli, kale, and cabbage are also among cruciferous vegetables. They have powerful immune-boosting effects . . . so serve more of these vegetables with your meals!


½ cup (125 ml) chopped walnuts or pine nuts
2 lbs (1 kg) Brussels sprouts, trimmed and cut in half
2 cloves garlic, minced
4 shallots, chopped
2 T (30 ml) extra-light olive oil
Sea salt and freshly ground black pepper

Zest and juice of one lemon
¼ cup (60 ml) grated Parmigiano-Reggiano cheese

Preheat oven to 400 F (200 C) degrees.

Place nuts on a baking sheet and toast in oven for about 4 to 5 minutes.
Do not let them burn.
In a large bowl, combine sprouts, garlic, shallots, and olive oil.
Season to taste with salt and pepper.

Remove nuts from oven and place in a small bowl.

Spoon the sprouts mixture onto the same baking sheet and bake for 30 to 35 minutes, stir halfway through roasting time.

Remove from oven, add nuts, lemon zest, juice, and cheese.

Drizzle with a little more olive oil.
Spoon into a warm serving bowl and sprinkle with a little more cheese.

Serves 6 to 8


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