Day Six ... and Seven

The final installment in the Brussels Sprouts series...

Day six... Courtesy of Food Network

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

1/3 cup extra-virgin olive oil

3 medium carrots cut into 1 ½ -inch thick circles

1 ½ cups Brussels sprouts, halved

4 cups red bliss potatoes, cut into 1 ½ -inch thick slices

3 medium parsnips, cut into 1 ½ -inch thick slices

1 cup sweet potatoes, cut into 1 ½ -inch thick slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

¼ teaspoon sea salt

2 tablespoons freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil.

Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

I haven't tried this one yet, but if you do... please let me know how it turns out.

... and on Day Seven...

Sautéed Brussels Sprouts with Gremolata*

*Gremolata is an Italian garnish of lemon zest, minced garlic, and fresh parsley that's traditionally sprinkled raw over a dish.

1 Tbs. olive oil

1 ½ lb. Brussels sprouts, trimmed and thinly sliced

2 Tbs. finely chopped fresh flat-leaf parsley

1 Tbs. lemon juice

3 cloves garlic, minced

1 ½ tsp. grated lemon zest, plus more for garnish (optional).

Directions

Heat oil in large skillet over medium heat. Add Brussels sprouts, and stir to coat with oil.

Add ¼ cup water, and cook 5 to 7 minutes, or until Brussels sprouts are tender and water has evaporated, stirring occasionally.

Stir in parsley, lemon juice, garlic, and lemon zest.

Sauté 30 seconds, or until garlic is fragrant. Season with salt and pepper, if desired. Transfer to serving bowl, and garnish with lemon zest, if using.