Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>


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

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

Share the post



Subscribe to Big Mamma's Italian American Cooking

Get updates delivered right to your inbox!

Thank you for your subscription