Рецепт Roasted Brussel Sprouts with Parmesan & Lemon

by Donya Mullins

This story may sound a little strange because it’s about two things that may seem like they shouldn’t go together ~ Brussel sprouts and friendship.  You see, I love Brussel sprouts and I am the only one in my house that will touch them. That’s where the friendship part comes in. My friend, Mary, who happens to be my next-door neighbor, loves Brussel spouts too. My friendship with Mary is somewhat new, since we just met when she and her family moved in beside us about 2 years ago. Mr. A Southern Soul and I had been praying for months that a sweet family would buy the house next door. The house needed some work but we just knew that the right people would come along, make the place a home and fall in love with our neighborhood. That family did come along and we are tickled! Mary and Jim put lots of work into their new home and moved in…that’s when the fun started. Getting to know them was easy. At first, we just shouted our hello’s across the driveway, then we started chatting about more important things, like our kids, work, and FOOD. See, Mary loves veggies. Pretty much every kind of veggie. To say that I was excited when I found this out is an understatement! I had a new friend. A new and wonderful friend that I could share things with. Yes, I know you are rolling your eyes but I don’t care and neither does Mary. When friends share something special, like core values and the same beliefs, you’ve got an incredible bond. We also love having fun together which always includes yummy food and lot’s of laughter.When is comes to sharing, we have a special little “dance” that we do – I cook something I think Mary might like and send her a text that says “driveway.” Y’all, my girl is there lickety split! I give her the description of what’s in the container I’m holding, we chat a bit, then she’s off to her house to try my new concoction. Lately, Mr., Mary, Jim and I have had lots of laughs because it appears that Mary isn’t sharing her driveways gifts. As a matter of fact, when Jim was recently asked how he like the pasta salad, he responded with a blank look. Poor man had been hung out to dry because “somebody” had eaten it all before he’d gotten home. Mary, Mary, Mary.   The end of my story has a happy ending. This past week when I cooked up my delicious, roasted sprouts, Mary was in the clear. Jim is not a lover of Brussel sprouts. So, as good friends often do, Mary and I shared my yummy dish and talked about all the reason we loved it. The Brussel sprouts were roasted perfectly since the outside leaves were crispy yet the inside was tender. A drizzle of bright, fresh lemon juice along with the nutty, cheesy Parmesan flavor took this often hated vegetable to a new level. Once again, it’s good to share with friends…even brussel sprouts. Roasted Brussel Sprouts with Parmesan & Lemon 1 to 1 1/2 pounds Brussel sprouts 3 tablespoons olive oil 1/2 tablespoon salt 1/4 teaspoon red pepper flakes 3 tablespoons fresh lemon juice 1/4 cup grated Parmesan cheese Heat oven to 425 degrees. Line a baking sheet with parchment and set aside. Cut Brussel sprouts in half and remove any damaged outside leaves. Place on baking sheet. Drizzle with olive oil, sprinkle with salt and red pepper flakes and toss to coat. Place in oven and roast for about 20 to 25 minutes – shaking pan every 10 minutes – until edges are dark and crispy.  Remove pan from oven. Drizzle on lemon juice and sprinkle over Parmesan cheese. Taste and add more salt if needed. Serve immediately. Related Posts Sheet Pan Brats & Potatoes Blueberry Vinaigrette Roasted Carrots with Honey & Lemon Blue Cheese Cole Slaw Roasted Shrimp With Fresh Cocktail Sauce English Muffin Pizzas