Sunday, October 31, 2010
Oven Roasted Brussels Sprouts with Lavender and Asiago
So, I really, really love Brussels sprouts. Last year I tried my hand at cooking them in all sorts of fancy and complicated ways- and while many of them were good- they were quite often more elaborate, time consuming, or expensive than I would have preferred.
Last week I picked up a lovely little bag at my favorite grocery store, as well as a bag of pre-grated asiago (they do it in store, and it's so wonderful and convenient!) Once home I raided my spice cabinet for my ridiculous supply of dried lavender buds. What I came up with is simple, easy, and absolutely delicous. Perfection.
- 1 lb fresh Brussels sprouts, trimmed, and cut in half
- 2 tbsp olive oil
- 1 tbps fresh or dried lavender buds
- 1/8 to 1/4 cup of freshly grated asiago, Parmesan, or other hard/strong cheese- to taste
- Salt and fresh ground pepper to taste
While preparing your ingredients- preheat oven to 425 degrees F.
1. Toss Brussels sprouts in a bowl with olive oil, lavender, salt and pepper.
2. Dump into an 8"x8" glass baking dish, or whatever you have available.
3. Roast in pre-heated oven for 20-25 minutes, depending on how toasty you like them.
4. When the sprouts have about 5 minutes left- sprinkle cheese over the tops, and put back in the oven to get all melty, and crispy, and lovely.
5. Let cool for a minute or two- and enjoy!
For a vegan version- simply omit the cheese. They're still so lovely with just the lavender!
Do you love or hate Brussels sprouts? What's your favorite way to prepare them?