Brussels Sprouts

Families like routines and traditions, that is what I have come to learn. When I was a kid, we would always go to my Grandmothers for Christmas, Thanksgiving, Easter, you name it. If there was a holiday associated with a certain day, it meant she would be hosting. Now that I am married (and living in a different country), we manage two families with two different sets of traditions. The one that has been working for us the past few years is that Josh's parents will host Thanksgiving while we host Christmas. A staple for Josh and I at both of these events are these Brussels Sprouts.

This recipe is great to have as a side dish during a holiday meal, or simply when you want something green on the table. The sprouts themselves are crunchy yet soft, sweet and spicy, and the parmesan gives the best umami bomb. Parmesan is my favorite cheese in the world. Anytime I can put it on something, I am sold. This recipe depends a lot on how much you like of certain things, which makes it fun. You can make it mild or spice it up. Lemony or no lemon at all. The world is your oyster, or your sprout.

Brussels Sprouts

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Ingredients

• Brussels Sprouts (As many or few as you like)
• Olive Oil (For cooking)
• Gluten Free Breadcrumbs (or regular bread crumbs) (* For gluten free I use Schar)
• 1 Lemon (Grilled or Fried)
• Parmesan (To your taste)
• Hot Sauce (We use Frank's - To your taste)

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Instructions

1. In your cast iron pan on medium heat, toast your breadcrumbs. Once they are toasted, remove them from the pan and set aside.
2. Set your oven to 425° F or 220° C
3. Heat your oil in the pan. In the meantime, slice your sprouts in half. Once the oil is heated, lay the sprouts insides down and fry for 5 minutes or until crispy on the bottom. Flip them and fry for another 5 minutes on the other side.
4. Once all your sprouts are fried, place them on your baking sheet and roast them for 20 minutes. Check them to see if they are tender enough, if they are not, roast for 5 to 10 minutes longer.
5. While the sprouts are roasted, slice your lemon in half and fry in the same pan. The lemon will darken and yield an amazing flavor.
6. Once the sprouts are done roasting, remove them from the oven. Toss them with the breadcrumbs, hot sauce, and parmesan. Squeeze the lemon on top. Serve immediately.

• Category: Side Dish

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