When Sweet Husband and I first moved in together, he was convinced he didn't like most vegetables.
I've spent the past four years in a subtle campaign to convince him otherwise.
I started with broccoli, or a little asparagus in the Spring when it looked nice. Then gradually we branched out into more controversial territory, like cabbage and squash. And while I haven't won the war--I'm still looking for that irresistible cauliflower recipe--last night was a pivotal battle. Last night we enjoyed a bowl of brussels sprouts.
How did I do it, you ask?
Well, it's actually a knock-off on the way they make them at my favorite deli counter.
- I took two really big handfuls of fresh brussels sprouts, peeled the outer leaves, trimmed the stems, and cut the larger ones in half.
- I mixed them in a baking dish with an equal portion of frozen pearl onions (you could just slice up a regular onion, but the little pearls look so nice and I had some left from the beef bourguignon), the juice and zest of almost one lemon, salt, pepper, and a little nob of butter.
- Then I roasted them for about half an hour at roughly 400 degrees, stirring them around every so often. (Just keep an eye on them, when everything starts to get all soft and brown they're done.)
- To finish them off, I squeezed on the rest of the lemon juice, sprinkled on just a leetle parmesan cheese, and tossed it all together.
They're like tiny, cute cabbages--only easier to cook.
Victory is sweet!
