I'm on a serious Brussels sprouts kick right now. Here they are sliced thin on the mandolin, sauteed in lemon-infused olive oil and butter, then tossed in lemon balsamic vinegar and Garlic Expressions salad dressing. Sprinkled with fresh, shredded Parmesan cheese. Divine.
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MMM. We like them roasted with balsamic/apple cider vinegar vinaigrette. I add a chopped apple and chopped shallot and a handful of dried cranberries. After they get all roasty and carmelized (400 degree oven for about 25 mins), I add just a tiny bit of bleu cheese and some walnuts before serving. Delicious. I actually made these last night, and the leftovers are excellent cold in a salad, which is today's lunch.
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