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

comments (0) October 16th, 2010 in Gallery
Pielove Pielove, member
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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
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