Thursday, February 23, 2012

My favorite veggie of the moment

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.

1 comment:

Nebraskim said...

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.