When I was younger the thought of Brussels Sprouts let alone the smell made me feel sick. As I got older my palate changed and foods I disliked I suddenly grew fond of. Whether you’re a fan of Brussels Sprouts or not, try these Lemon Herb Crusted Brussels Sprouts with Pecorino, I think you’ll enjoy them.
Brussels Sprouts are a member of the cabbage family. You can tell just by looking at them that they resemble little cabbages.
While the smell can turn any child and some adults off, when roasted just perfectly and seasoned they taste wonderful!
Brussels Sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They also come with added health benefits, including the potential to reduce the risk of cancer, heart disease, decrease inflammation and improve blood sugar control.
Even if you’re not a fan of Brussels Sprouts you may want to try them again. Adding them to a balanced diet rich in fruits, vegetables and whole grains has the potential to make a major positive impact on your health.
One of my favorite restaurants in town Louie on Demun makes the best Brussels Sprouts. The menu says they come with lemon, capers, and pecorino, but in my version I left the capers out. Next time I’m at Louie I’ll have to look for those capers since I don’t recall seeing them. My guess is they were finely diced in the mix of herbs and lemon zest.
My son, a huge fan of Brussels Sprouts, stopped by last night and devoured the sprouts after coming out of the oven. He gave them the thumbs up, and agreed, they’d be a nice addition to our Thanksgiving table.
These Brussels Sprouts come together so quickly. Combine the lemon zest, parsley, thyme and pecorino by blending with your fingers. Once the Sprouts come out of the oven, toss with the herb blend and serve.
What could be simpler than that?
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