Wednesday, October 21, 2015
WWDH - Brussels Sprouts with Parmesan and Vincotto
For Wednesday with Donna Hay this week, I chose Roasted Brussels Sprouts with Parmesan and Vincotto from the June/July 2015 edition of Donna Hay magazine. I made these in the winter to have with a slow cooker dish.
To make these Brussels sprouts is so simple - drizzle with oil and sprinkle with salt and pepper, roast for 30 minutes covered, then 20 minutes uncovered, and in the last 10 minutes, add some chilli flakes and parmesan, and serve drizzled with vincotto. Simple, tasty, no fuss.
To see what the others thought of this dish, visit the LYL section of the WWDH website.