Cook the Issue 2010: Roasted Brussels Sprouts with lemon and Parmigianocomments (0) October 16th, 2010 in Gallery
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