Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
1½ lb Brussels sprouts
3 Tbsp olive oil
Salt
Pepper
Zest of 1 lemon
¼ cup grated Parmigiano-Reggiano
Preheat oven to 400°F. Place oven shelf in top third of oven. Line a baking sheet with aluminum foil. Trim Brussels sprouts and slice in half lengthwise. Put in a large bowl and drizzle with olive oil. Season with salt and pepper. Roast until browned and crispy, about 35 to 45 minutes. Sprinkle sprouts with lemon zest, cheese, salt and pepper to taste.
Peace At The Dinner Table - Good Food Has No Borders!
