I see a common theme in today’s posts — I’m posting things that I don’t typically like, but with a few additions of the right ingredients, they’re something that I can’t get enough of. Brussels sprouts are definitely one of those things that I’ve turned my nose up at many times as have my kids. While my kids still may not appreciate them as a lemony salad as suggested by the folks at Gilt Taste, that’s OK as it leaves more for me :)
Between the pecans and the parmigiano-reggiano curls, you really can’t go wrong here. This is again, one of those perfect meals that I won’t be getting enough of.
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“Next to green bean casserole and possibly the parsley garnish, Brussels sprouts are probably the most popular green thing on Thanksgiving tables every year, and with good reason. These diminutive cabbage lookalikes turn up in the markets every fall, and taste fantastic when simply roasted with oil until caramelized and crispy-leafed on the outside, and soft and melting at the heart. They are so marvelous that you might not, in fact, have any leftover at all. But if you do, consider yourself lucky, because they taste great the next day tossed into a sprightly salad. This one has curls of cheese, toasted pecans, crisp lettuce, and a tangy, lemony dressing to bring everything together…”
