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.

6 comments:

Emily said...

These look fab. I love brussel sprouts!

Peggy said...

Loved these! I may have overcooked mine just a tad though. Still good!

Kari said...

I so rarely cook Brussels sprouts that it is nice to be reminded of the as a vegetable option.

Lorraine @ Not Quite Nigella said...

These look fantastic! Haven't Brussels sprouts really turned around their reputation lately lol!!

Sarah said...

Great 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.

TeaLady said...

These LOOK good but I just cannot eat a BS!!