Brussels sprouts are, indeed, named after Brussels, Belgium. But did you know that they were recognized as the country’s official vegetable by the king in 1820?
Well, they would have been, if they had a king or even existed! Although several sources cite this event, Belgium was part of the United Kingdom of the Netherlands until 1830.
Don’t worry; not only is this recipe real, it’s real delicious, too!
- 1 lb brussels sprouts
- 2 tsp olive oil
- 1/2 tsp each sea salt and black pepper
- 1/2 cup reduced fat grated parmesan cheese
- 2 oz shredded parmesan cheese
- Heat oven to 425. Remove outer leaves and cut Brussels sprouts in half.
- Toss with olive oil, grated parmesan cheese, salt and pepper. Spread out on a baking stone or line a baking sheet with foil.
- Roast Brussels sprouts in the oven about 18 minutes. Remove from oven and sprinkle shredded parmesan cheese over the top. Return to oven for about 2 minutes. Remove again and serve.
Serving size 4 servings
This recipe was courtesy of Food Coach Me.