My Recipe Box
Cook the Issue 2010

Cook the Issue 2010: Roasted Brussels Sprouts with lemon and Parmigiano

By Pielove, member

October 16th, 2010

This was delicious and quite simple.  I have a black, enameled, cast-iron gratin dish that is great for roasting veggies-- it gives them quite the crisp.  The lemon and cheese made a great finish, enhancing the nuttiness of the sprouts.  

Recipe Used: 4 Favorites 16 Ways

posted in: Gallery, Cook the issue 2010
Comments (0)
Log in or create a free account to post a comment.

Cookbooks, DVDs & More

cook the issue