I gotta tell ya, I was really feeling like starting this post off with an overused acronym like OMG or TGIF and then stopped myself. Because ICBMO (I can be more original), right? But really, that’s how I’m feeling — short on words and big on bursts of emotion because oh my goodness it IS Friday and I AM thanking God. I’m so ready to snap on my skis and hit up some mediocre pow this weekend that it’s not even funny. Gnar to the extreme. Rip, shred, dude-bro, it’s gonna be epic.
Wow, can you imagine if I spoke like that all the time? I’d punch myself in the face or step on a rake before consciously submitting to it. So, ya know, if it ever happens, I’ve definitely been brainwashed by a gang of goggle-tanned d-bags.
Speaking of d-bags: b-sprouts. How’s that for a segue?
Roasted until crisp, golden and nutty and then tossed with aromatic lemon zest and even more nuttiness: parm. If you feel like there’s been a pattern with lemons and parm lately, you’re right. We’ve got lots of both, and they’re just so darn good together.
So again: don’t think you like BS? I call BS. You’ll heart these.
Smoky Roasted Brussel Sprouts with Lemon & Parm
By Emily Stoffel
Cook time: 35 mins | Serves: 4
1 lb (about 30) brussel sprouts, washed, trimmed and quartered
- generous glug olive oil
- 1/2 tsp smoked sea salt
- 1/2 tsp smoked paprika
- few turns freshly cracked black pepper
- 1 tsp lemon zest
- 2 tbs finely grated parm
Preheat oven to 375F. Toss brussel sprouts with olive oil, sea salt, paprika and pepper. Roast in an even layer for 25-30 mins or until crisp and deeply golden in places, tossing halfway through. Toss hot roasted sprouts with zest and cheese. Devour as a side, preferably dipped in something kinda naughty like cheap ranch dressing or mayo.