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.
These look fab. I love brussel sprouts!
ReplyDeleteLoved these! I may have overcooked mine just a tad though. Still good!
ReplyDeleteI so rarely cook Brussels sprouts that it is nice to be reminded of the as a vegetable option.
ReplyDeleteThese look fantastic! Haven't Brussels sprouts really turned around their reputation lately lol!!
ReplyDeleteGreat choice! I loved them. Did you get some vincotto? It's new to me and I wasn't able to find any. What is it like? I substituted balsamic vinegar.
ReplyDeleteThese LOOK good but I just cannot eat a BS!!
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