Roasted Brussel Sprouts with Garlic, Lemon, and Feta

by Pam on October 28, 2013

My first attempt at brussel sprouts^[1] was a big success with my entire family but my husband said he wanted to try it with lemon next time. I simply seasoned these fresh brussel sprout halves in olive oil, sea salt, and freshly cracked pepper, to taste then drizzled a bit of lemon juice on them before roasting. I then sautéed some garlic with olive oil then tossed the brussel sprouts in the pan and squeezed more lemon juice on top and tossed to coat evenly. Once they were in the serving bowl, I sprinkled the top with feta cheese. They turned out delicious and my husband and I both really liked them a lot, my kids on the other hand, were not fans. Oh well, you can’t win them all.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.

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Roasted Brussel Sprouts with Garlic, Lemon, and Feta

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 minutes

Ingredients:

2 cups of fresh brussel sprouts, halved
2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
Juice of 1 lemon (divided)
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Feta cheese, to taste
Zest of 1 lemon

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.

References

^{^} Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

The fomrage, how to best preserve it: 5 tips – Italian Cuisine

The cheeses are among the most popular foods, but to preserve them you need some small attention, to be able to perceive all the aromas and flavors, as if they had just been purchased

How many times after eating a piece of cheese do we not know how to preserve what is left to its best, without hardening, becoming covered with mold or becoming rancid? Store a cheese for a few days, so that it does not lose aromas and flavors it is not so obvious. With these 5 simple precautions, however, you will be able to keep it fresh and full of flavor. Let's see how.

Choose small pieces

When you buy cheese, if you can choose small pieces, easier to consume in a few days, without having to leave them in the refrigerator for a long time.

No to the film

When you store them, do not use the film to wrap it: it would be better the greaseproof paper for food, which does not release any chemicals. Make it adhere well to the cut part, so that it preserves the moisture of the product and does not make it oxidize.

Individually wrapped

Cheeses should never be wrapped together in a food paper. Each piece should be covered individually, to prevent the perfumes from mixing and that the molds proliferate.

The best place to store them

The cellar is the most suitable place to store the cheeses at the right temperature and at the most correct humidity level. Not having all the opportunity to use this place, opt for the refrigerator, especially for the vegetable drawer.

At room temperature before consuming them

Once you have placed them in the fridge, remember to remove them and leave them at room temperature for at least 1.5 hours before consuming them. Only in this way will you be able to reappreciate the organoleptic characteristics of each product, savoring the best aromas and flavors.

Now discover in the tutorial some more information to keep the cheeses

We prepare the savory pie with escarole and walnuts, for a full of vitamins – Italian Cuisine

Rich in nutrients, it is the perfect salty cake for these winter evenings.

The savory pies they are often an easy and greedy solution to solve a last-minute dinner: just a few ingredients, a few gestures are enough, and the result is a preparation that everyone always likes. They are also a tasty way to eat vegetables (for children but not only) that otherwise we would not consider. As the escarole, a salad that belongs to the family of chicory, with a slightly bitter taste, but rich in vitamin C and mineral salts. In cake with escarole and walnuts the bitter taste of the salad is sweetened by ricotta, while pine nuts and walnuts give the crunchy touch to everything. Try to prepare it!

Some advice for a perfect salty cake

Preparing a savory pie is quick and easy, especially if you use one puff pastry already ready. Instead, if you want to do everything hand made, try a pasta brisée, easier to make at home than a pastry, but just as good. One of the most frequent problems when preparing these dishes is given by a pastry (or brisée, as you prefer) not fragrant, but wet and wet. This depends on the humidity of the vegetables which are then used as stuffing. One method to prevent the base of the dough to get wet is to sprinkle it with a handful of breadcrumbs before stuffing it. In this way the bread will absorb all the moisture, leaving the fragrant pasta.

All the goodness of the walnuts

Powerful antioxidants, walnuts are a mine of mineral salts, vitamins and even fats, of mono-unsaturated ones like omega 3 and omega 6, which help to keep cholesterol and triglycerides under control, but they are also very calories. Think that 100 g of walnuts bring more than 600 Kcal! For this it is good to consume them daily, but in limited quantities!

The savory pie recipe with escarole and walnuts

Ingredients for 4 people: 1 large head of escarole, 50 g of shelled walnuts, 1 roll of puff pastry, 1 egg, 50 g of pine nuts, a handful of breadcrumbs, 150 g of cow's milk ricotta, 1 shallot, 1 clove of garlic, salt, oil extra virgin olive oil, 100 g of grated Parmesan cheese.

Method: first wash and dry the escarole, then cut into strips. Take the shallot, clean it and slice it. In a pan with a little extra virgin olive oil, brown the shallot and the peeled garlic clove. Once they are golden, add the escarole and cook for ten minutes. Then add the pine nuts to the salad and when the escarole is dried, turn off. Pour all into a bowl, remove the garlic, add the egg, chopped walnuts, ricotta, a pinch of salt and mix well. Roll out the dough on a baking sheet covered with baking paper, prick the surface with the tines of a fork and sprinkle with a handful of breadcrumbs. Now pour the stuffing of escarole and walnuts into the pastry and level the surface well. Fold the edges of the cake well with escarole and walnuts and bake for 30 minutes, in an oven already hot at 175 degrees. Once cooked, let it cool before serving.

Gordon Ramsay Recipes

Roasted Brussel Sprouts with Garlic, Lemon, and Feta