I’ve been eating tons of brussels sprouts this year. More than the usual, which is really a lot. I’d argue it’s on the cusp of being too much… is that even possible? This is one of my favorite ways to prepare them: super crispy, tossed with lots of sharp pecorino cheese, fresh herbs and lemon zest. They’re a cinch to throw together, and they make a lovely side dish, but I almost prefer to eat them as a snack. You’ll be amazed how quickly these addictive little bites disappear.
On a completely unrelated note, I wanted to let you all in on a website called Skillshare. It’s an online global learning community with thousands of online classes that anyone can take. All you have to do is sign up, and by clicking here you can get an entire month for FREE! I recently taught my first class on Skillshare on the basics of making ice cream. I hope you sign up and check out my first class – there’s tons of great information that will turn you into an ice cream making pro – just in time for the warmer weather, which I’m praying comes sooner than later.
To everyone on the eastern half of the country, stay safe in this weekend’s storm! Looks like it’s going to be a nasty one, but what a great excuse to stay inside and bake up something yummy. That’s what I’ll be doing – so long as the power stays on.
One Year Ago: Egg Sammies with Salsa Verde
- 1 lb brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- freshly cracked black pepper to taste
- 1/4 cup finely grated pecorino Romano cheese
- zest from 1 lemon (about 1 heaping teaspoon)
- 1 teaspoon fresh thyme leaves, roughly chopped
- 1 tablespoon finely minced fresh parsley
- Preheat the oven to 425 degrees. Trim the ends of the brussels sprouts, remove any yellow or bruised leaves and cut into quarters. If the sprouts are small, leave them in halves. Toss with olive oil, salt and pepper, then spread on a sheet pan and roast for about 25 minutes, or until nicely browned and crisp.
- While the sprouts are cooking, combine the pecorino Romano, lemon zest, thyme and parsley in a large bowl. Use your fingers to mix everything together until well combined, and no lumps remain. When the brussels sprouts are finished roasting, add them to the bowl and quickly toss to coat in the cheese mixture. Transfer to a plate and serve immediately.
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
YUM! These photos are gorgeous. And I’m totally checking out your Skillshare class 🙂
Thanks, Jessie!! Always so nice to hear from you 🙂
Making this tonight. Hungry already.
awesome! hope you love them
Hi, and Happy Thanksgiving. I wanted to write and tell you that your rcpiee for pie crust (from your book) was the basis of 2 well loved pies yesterday, even using a substitution of all whole wheat flour. I also made a variation of your cranberry maple tart that is absolutely delicious. I very much enjoy your blog and your book, and the honest with which you write is inspiring to me! I hope your holiday was lovely
So, my husband is away tonight and I decided on your Italian Brussels Sprouts for dinner. I shared a bowl with my neighbor for gifting me with the lemon then proceeded to finish the bowl. Do you think too many sprouts is a bad thing? Hope not, loved em!!