I’m continuing on with my crusade to make your Valentines Day one for the culinary books! I’m sure you’ve seen my Perfect Pan Seared Filet Mignon and my deliciously decadent Creamy Goat Cheese & Lobster Mashed Potatoes— but, what about veggies? We’ve all been to a steakhouse and then received a beautiful plate of steak, a baked potato and the saddest pile of wilted green beans or sweaty, droopy-looking carrots. It’s depressing. Let’s stop the madness and make a simple and delicious vegetable side dish that doesn’t make you feel like crying. There’s no crying in vegetables! That’s a famous movie quote, right? Something like that. Just imagine I’m Tom Hanks.
These sprouts come together so quickly, you’ll wonder why you haven’t been making them your whole life. Honestly, I make some version of this almost every week when sprouts are in season. They are simple, but sometimes that’s the best. The sprouts get tossed with olive oil, and lemon juice–which gives them a nice zing. They’re seasoned with steak seasoning, because Honey, ‘dem steaks aren’t the only things that taste good all seasoned up nice. Put these next to a nice looking steak and some bangin’ lobster mash and you’ll be wondering why you hadn’t brought the steakhouse to your own kitchen sooner.
Of course these lil’ brussies aren’t exclusively for Valentines Day! Make them every day of the week. Top them with a runny egg for breakfast, or simply roast them and eat them hot off the pan with a fork. It’s the perfect anytime side dish.
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Lemon Roasted Brussels Sprouts
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Prepare your Brussels sprouts by cutting off the stems and halving them. Toss them with olive oil, lemon zest, lemon juice and steak seasoning.
- Lay them out on the parchment lined baking sheet, and bake for 20-25 minutes.
- Remove from oven and serve!
by Gina Marie