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

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.

My Experience Using Homemade Baby Formula: It Is Possible!

I wanted to exclusively breastfeed my twins, I really did. And I thought I could.  While I was pregnant, I read books and articles all emphasizing the fact that the more milk you express, the more milk you will make, so there is no reason a mom shouldn't be able to feed twins or even triplets exclusively on breast milk.  For whatever reason, however, my boobies didn't quite understand this theory.  My babies were feeding constantly, but never seemed to get full.  And worse, they were barely gaining any weight.  I was starting to get very worried about my Baby Girl and Little Man. My pediatrician at the time was absolutely no help.  I was told that I needed to offer them the breast more frequently, though I'm not sure how that was possible since I was already constantly feeding them--seriously, I couldn't even go to the bathroom without them screaming because my boob wasn't in their mouth.  I was also told that they weren't latching on correc

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?