There was once a time, though I shudder to remember, when I thought a "vegetable side dish" meant opening a can of green beans or a can of corn. That's it.
Now, I think more along the lines of these Roasted Lemon Pepper Brussels Sprouts and dinner has taken on a whole new meaning. They are only slightly more difficult than opening a can, but far more rewarding.
Roasted Lemon Pepper Brussels Sprouts are so much prettier than anything that ever came out of a can too. I am of the opinion that "pretty" at the dinner table is important.
Also of importance in this recipe is the Parmesan Cheese. In other words, it really makes a difference if you grate your own and it's the real stuff, i.e. it has parmigiano reggiano stamped on its rind. It beats the pants off a can of corn. No contest, really. Adapted from Cooking Light
Roasted Lemon Pepper Brussels Sprouts
Adapted from Cooking Light
What about you? A can of corn or Roasted Brussels Sprouts?
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