Wednesday, October 21, 2015
Roasted Brussels Sprouts (Broccoli) with Parmesan and Vincotto
This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine, Jun/Jul 2015 on page 88.
I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to. This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts. Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture.
I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli. I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper. Pulled together with olive oil, it made a delicious side.
Check out what others cooked at our site, Wednesdays with Donna Hay.