Surprise, Surprise, the first blog I post is about...food. But this is a really tough case I am taking on, pleading to judge and jury to give Brussels sprouts a pardon. Believe me, I tossed stones and sentenced the poor veggie myself. My first and last sprout experience was when I was around nine years old and I had to be hospitalized at the Navy Hospital in Millington, Tennessee. I came out of recovery and was later served a dinner with four green alien spheres on my plate. My mother sternly directed me to consume these foul smelling objects and like a nine year old, I complied. Immediately the sprout shot back out of my mouth due to the child gag reflex and the nauseating effects of anesthesia. I lined up those four buggers on my plate execution style and condemned them to culinary purgatory. It was my friend Sarah who told me about a great meal she had that included ‘something she doesn’t eat’; you know, sprouts. She inspired me to give the lil’ guys one last time to take the stand.
Unbeknownst to me, Brussels sprouts are loaded with folate, magnesium, iron and selenium. Hhmmmm, maintaining blood sugar and normal muscle and nerve function, increasing mental alertness and helping to protect against heart disease and cancer--no further questions your Honor. Well, no, there is one question, how am I going to prepare this vegetable to where I can gulp it down?
I decided to tweak an old asparagus recipe that mimics the Asparagus with Toasted Almond dish from Del Frisco’s Steakhouse (I don’t know if they still serve it).
Roasted Brussels Sprouts with Parmesan
1lb. fresh Brussels sprouts (halved)
2 tbsp olive oil
1 1/2 tsp fresh lemon juice
1/4 c fresh parmesan cheese
Fresh ground pepper
Toasted almonds or hazelnuts
Preheat oven to 400 degrees. Line a jelly roll pan with foil and place the Brussels sprouts cut side up in the pan. Drizzle with olive oil and season with garlic salt and fresh pepper. Roast for 15-17 minutes. Place in a serving bowl and toss with lemon juice. Add the toasted nuts and sprinkle parmesan cheese on top and serve.
So, what’s the verdict?