Skip to main content

Parmesan Crusted Brussels Sprouts and Fingerling Potatoes

This is a Brussels sprout.



I think they are a beautiful, tasty vegetable, but apparently, it has a bad reputation (especially with children).




I hope you'll give up your preconceived notions regarding Brussels sprouts and just give the poor, little guys a try.  These oven roasted beauties are actually very tasty (especially served with venison steaks).



Roasted Parmesan Crusted Brussels Sprouts with Fingerling Potatoes

1 1/2 pounds fingerling potatoes
1 pound Brussels sprouts
2 Tablespoons melted butter or olive oil
salt and pepper to taste
2 Tablespoons Parmesan cheese

1.  Bring a large pot of water to a boil; preheat oven to 400 degrees Fahrenheit.

2.  Wash potatoes and Brussels sprouts well.  Trim brown ends off of Brussels sprouts and remove any yellowed outer leaves.

3.  Line a baking sheet with parchment paper.

4.  Once the water has begun to boil, add the potatoes.  Return to a boil, and boil for one minute.  Then, add the Brussels sprouts to the boiling water as well, and boil for 3 minutes.

5.  Drain the potatoes and Brussels sprouts well, and arrange them in a single layer on the parchment lined baking sheet.

6.  Drizzle the butter or olive oil over top, and bake for 20 minutes.

7.  Remove baking sheet from oven, and turn the oven to broil.  Sprinkle the potatoes and Brussels sprouts with the Parmesan cheese.

8.  Broil for 2 minutes, or until the Brussels sprouts begin to brown.  Serve immediately.



Comments

Popular posts from this blog

Why Did My Chicken Lay That Strange Egg? {Decoding 10 Chicken Laying Issues}

What do you got? A huge egg with two yolks in it?  A wrinkly misshapen egg?  An egg with a soft shell?  Or perhaps the all-inclusive just plain weird looking egg? Whatever it is, I hope to help clear up some of the mystery behind: Why Did My Chicken Lay That Strange Egg?

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye.  Vinegar neutralizes lye." Soapers, have you heard this?  Do you practice the habit of keeping vinegar nearby when you make your soaps?  So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Homemade Tomato Trellises

Since we love homemade ketchup, spaghetti sauce, and salsa (okay, well I love salsa anyway), tomatoes have become one of our favorite garden plants.  It's so nice having some garden tomatoes in the freezer to cook with all winter long--say, for some good Italian or Mexican food. Since we use lots and lots of tomatoes, it means we must also grow lots and lots of tomatoes.  Growing so many tomato plants, we have always been presented with the problem of what to use for cages or trellises.  You see, tomato plants can grow to be quite large and heavy, which means that if you have no support for your plants, the fruits will wind up developing on the ground--leading to rotting, slug infested tomatoes!  There is nothing more disappointing than having to throw away half of your tomato harvest because pests got to them. Tomato plants that are kept up off the ground typically have better yields, less instance of disease and pest infestation, and are easier to harvest, so we definitely wa