Roasted Lemon Parmesan Brussels Sprouts

Happy Valentine’s Day! According to all the posts, tweets, texts and instagrams, I think I was supposed to make you something sweet and pink and all cutesy for today. Oops.

It’s not that I don’t think love isn’t something worth celebrating, because it totally is. But I made these really delicious brussels sprouts last night and I couldn’t wait to share them with you! And that’s real life. Sometimes brussels sprouts doused with garlic sea salt, lemon and extra Parmesan cheese are perfect for celebrating. For real. Plus, if you haven’t planned what you’re making tonight, these would be a tasty and easy addition.

For this recipe, you’ll need:

4 cups of whole, fresh brussels sprouts
1 tablespoon olive oil
2 tablespoons garlic sea salt
Juice of one lemon (approx 2 tablespoons)
Parmesan Reggiano for sprinkling… You can get carried away here! It’s totally cool. I recommend at least 1/4 cup.

Preheat oven to 350 degrees.

Start by washing and chopping off the ends of the baby cabbages.

Then slice the brussels sprouts in half. If they are big, slice in half again, quartering them.

Toss the brussels sprouts with olive oil, garlic sea salt and lemon juice. Evenly spread the sliced brussel sprouts onto a baking sheet.

Warning: be careful not to over do it with the olive oil. Too much oil will make for soggy sprouts… Not sexy.

Roast on the bottom rack for approximately 20 minutes. Then toss the brussels sprouts and continue roasting for an additional 15-20 minutes. Baking times will vary depending on your oven.

Generously top the hot brussels sprouts with Parmesan. Then serve alongside your favorite dish.

I served mine up alongside some pesto pasta and a glass of Malbec. I encourage you to do the same.

Happy Valentine’s Day from Mimi. In case you can’t tell she was really excited about wearing her pink and red sweater this morning.

If there’s anything I can say about love, it’s that my moody, mop-headed, always ready-to-snuggle yorkie poo is the best little love bug. No else patiently waits while I hit snooze for 45 minutes every morning just to give me a face full of kisses the minute I open my eyes. No one else sleeps in my laundry basket all day waiting for me to get home. I can’t say enough about how much I love my little pup!

Who do you love most today?

Garlic Roasted Brussel Sprouts

I have been seeing and hearing about brussel sprouts for a while now and have been pretty skeptical. I mean, aren’t they supposed to smell really bad or something? I figured if I’ve been seeing them everywhere then they must be good, right? I decided to give them a try this weekend. I went with garlic because, it can make anything taste good, right?

You’ll need:
Fresh brussel sprouts
Olive oil
Fresh garlic
Kosher salt
Cracked black pepper

Preheat oven to 350 degrees.

Wash the brussel sprouts. Cut off the butt of the little cabbage. You can also slice them in half if you want but I kept mine whole.

Place the cut brussel sprouts in a bowl with some fresh black pepper and 3 cloves of minced garlic. Drizzle all of this with olive oil and mix.

Place the brussel sprouts on a baking sheet lined with foil. Sprinkle with kosher salt. Bake at 350 degrees for 35-40 min. This will make the brussel sprouts a little crispy on the outside and the salty flavor will start to come out.

About halfway trough you can toss the pan a little, so that all sides cook evenly. When they are done, they will look something like this.

They smelled delicious! (I think it was the garlic) This is a super easy and super healthy addition to any meal. Enjoy!

Roasted Corn

Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.

Corn on the Cob- go fresh from the produce section

Tony Chacere’s Original Creole Seasoning


Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.

Place in foil and coat all sides of corn with butter.

Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)

Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.

Cook in oven for 30-35min at 375 degrees.

I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!