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Posted on Tue, Sep 29, 2009 : 5:13 a.m.

Peggy Lampman's Tuesday dinnerFeed: roasted Brussels sprouts with Parmesan

By Peggy Lampman

lampman, roasted brussel sprouts

Roasted Brussels sprouts.

Peggy Lampman | contributor

My friend Wendy said her parents had to rename certain vegetables to encourage her to eat them. It usually worked, except with Brussels sprouts. They even had a particularly appealing name for them, “little baby butterballs” but she still refused them passage through her tightly sealed lips. They must not have roasted them.

I’ve been missing Brussels sprouts this summer but they are finally in season and available for purchase at groceries and markets in town.I’ve met many adults who never liked them only to find them delicious roasted in the oven. The outer leaves are crispy and they are sweeter and more toothsome - roasting seems to intensify their unique flavor. If you think you don’t like them, give the sprouts another chance with this easy recipe.

lampman; brussel sprouts

Brussels sprouts.

Peggy Lampman | contributor

I used small to medium-sized Brussels sprouts in this recipe. If yours are larger, you may cut them in half or increase the roasting time. I like roasting the garlic cloves and that final cheese grate, but those steps may be omitted. I’ve seen some recipes sprinkle balsamic vinegar and toasted hazlenuts over the finished recipe; how can you beat that? This would be delicious served with walnut-crusted walleye, a July 6 dinnerFeed.

Yield: 4 side servings Active Time: 10 minutes Roasting Time: 15-20 minutes Cost: about $4


1 pint Brussels sprouts (about 2 dozen small to medium sized) 3 tablespoons extra virgin olive oil 6 small cloves garlic 1 tablespoon freshly squeezed lemon juice, optional Grated Parmegianno Reggiano


1. Preheat oven to 400Ëš. Trim stem end of Brussels sprouts, pull off any yellowed leaves and wash well. 2. Toss the brussel sprouts and garlic cloves in olive oil. Remove and reserve garlic. Place sprouts in one layer on a baking sheet; lightly season with kosher salt and freshly ground pepper. Roast on middle rack of oven 10 minutes. 3.Shake pan and add garlic cloves. Continue roasting until garlic is softened and Brussels sprouts are tender, an additional 5-10 minutes. Sprinkle with lemon juice, if desired. 4. Grate Parmesan over sprouts and serve.

Visit me on dinnerFeed for more more seasonal recipes and local value. Mini-recipes daily fed to you on my dinnerFeed Twitters.


Peggy Lampman

Wed, Sep 30, 2009 : 10:10 a.m.

OMG! It's the Ann Arbor Lori everyone knows and loves (now of Amara Conservation in Kenya) actually commenting on Ann Arbor brussel sprouts while she lives in Kenya doing so many wonderful things for our planet!!! Do they grow them in Kenya??? What are you eating right now, Lori??? xoxoxo Peggy


Wed, Sep 30, 2009 : 3:27 a.m.

Peggy, I have always loved sauteed brussels, but this sounds much better!! Will definitely give it a try next time they become available in Nairobi...I haven't worked out how the veg seasons work here as yet!

Peggy Lampman

Tue, Sep 29, 2009 : 8:29 p.m.

CD: Awesome update:: thanks for the post. I do have a ton of kale growing in the back yard and will look forward to harvesting some after the frost! Thanks for that! Peggy


Tue, Sep 29, 2009 : 3:44 p.m.

Brussels sprouts do taste sweeter after a frost. The same is true for kale.

Peggy Lampman

Tue, Sep 29, 2009 : 3 p.m.

Thanks Jessica, Alex and Carly. Another fab fall veg for roasting is cauliflower---and look at all the cool colors for fall! Peggy

carly groves

Tue, Sep 29, 2009 : 10:41 a.m.

This looks really yummy! I love your posts. Keep the great food coming! :)

Alex Groves

Tue, Sep 29, 2009 : 10:35 a.m.

Hi Peggy, All of these recipes look great! Keep up the good work!

Jessica Webster

Tue, Sep 29, 2009 : 7:44 a.m.

Ooooh - delicious! I'm definitely bookmarking this for the next time I need a veg to complete the meal.


Tue, Sep 29, 2009 : 4:19 a.m.

One of our favorite vegetable --I have never roasted so will have to try this recipe soon. My Dad always grew brussel sprouts in his garden and waited until after the first frost to pick saying it took the "bitterness" away. Do you know, Peggy, if this might be true?