roasted brussels sprouts recipe

We are waiting for Spring here in Pittsburgh, PA. Two weeks ago my kids got light sunburn on their faces because it was 75 degrees and sunny, two days ago we had ice and snow and wind and…I seriously just got chilled writing this! Ha!

Mother Nature’s lack of consistency is disturbing. I guess will accept the gloomy, rainy April days only because in May we get to smell the flowers!

Until Spring decides to show up, smell the garlic! Cook, experiment in the kitchen, keep yourself busy! Not only is garlic full of amazing health benefits like lowering cholesterol and lowering the risk of heart disease, it also adds robust flavor to everyday cooking.

Lately, I have been double-garlicking, which is utilizing garlic olive oil along with fresh chopped garlic. When used in combination, the flavors transform a healthy chicken breast or vegetable dish to ah-mazing! Here are the recipeS…Yep, two today!!

Chicken Romano
Ingredients:
1.5 lbs. boneless, skinless chicken breasts (If chicken breasts are super thick, slice in half for faster cooking)
1/4 cup garlic olive oil
1-2 cloves garlic, finely chopped
1 tbsp.basil, finely chopped
salt/pepper
2 cups breadcrumbs
1/2 cup fresh grated Locatelli Pecorino Romano cheese
1/2 cup fresh grated Parmesan Reggiano cheese

Directions:
Preheat oven to 350 degrees
In a mixing bowl, combine olive oil, garlic, basil, salt/pepper.
Transfer mixture to a Ziploc bag.
Marinate chicken for 1 hour -24 hours in refrigerator.
Fill a pie plate with breadcrumbs and cheeses.
Coat each chicken breast, shake excess off, and place on a greased or parchment papered pan.
Bake 25-35 mins. or until internal temperature reaches 165 degrees and coating is golden brown.

Lemon Garlic Brussels Sprouts
Ingredients:
1 lb. brussels sprouts, cleaned and halved
3 tbsp. garlic olive oil
3 tbsp. lemon juice
1 lemon
salt/pepper
fresh grated parmesan reggiano

Directions:
Preheat oven 425 degrees.
Place brussels sprouts in a pan.
Coat with oil,lemon juice, and salt/pepper.
Slice the lemon and place a few pieces on top of sprouts.
Roast until edges of sprouts are crispy. Approx. 6-9 minutes.

Enjoy!
Ciao!

Brussels sprouts tossed with an olive oil, brown sugar combo produce a delicious, caramelized vegetable side dish. I have been adding bacon or pancetta to my normal recipe to achieve a smokey flavor. The charred edges of the sprouts coupled with the crispness and saltiness of the meat creates a deeper flavor than plain roasted sprouts. What a beautiful addition to your Thanksgiving table!

Roasted Brussels Sprouts with Bacon or Pancetta! — Roasted Brussels Sprouts with Bacon!

Roasted Garlic Brussels Sprouts
With Bacon or Pancetta

Ingredients:

1-1/2 lbs. brussels sprouts, cleaned and halved
4 strips bacon or pancetta, chopped into 1/2 inch cubes
2 tbsp. Olive oil
2 cloves garlic, oven roasted in foil until softened and then finely chopped.
2 tbsp. cumin
2 tbsp. brown sugar
1/2 lemon, to squeeze for juice
Fresh grated Parmesan
Salt and pepper

Directions:

Preheat oven to 425 degrees.

Add chopped bacon or pancetta to a frying pan and cook until crispy.

I like to cook until charred, extra crispy! Make sure to leave the drippings in the pan!

In the same pan, add roasted garlic and cook for a few minutes.

Add olive oil, cumin, and brown sugar.

Coat the sprouts in the pan or pour the mixture over the sprouts.

Completely coat sprouts with the pan mixture.

Place brussels sprouts on a foil lined cookie sheet.

Squeeze lemon and sprinkle with salt and pepper .

Cook for 16-20 minutes, until softened but firm. (Test by piercing with a fork.)

Always top with fresh grated Parmesan! Enjoy!

Ciao!

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Parmesan Princess

Tag: roasted brussels sprouts recipe

Chicken Romano and Lemon Garlic Brussels Sprouts!

Roasted Garlic Brussels Sprouts with Bacon! A Delicious Thanksgiving Side Dish!