Did you know that pot belly pigs like collard greens? It’s true. This week was the final week for the CSA from Strites’ Orchard. I received apples, Brussels sprouts, spinach, potatoes, onions, and collard greens. My co-worker did not want anything because she is a bum (just kidding!), so I took the spinach and the collard greens to a place where I volunteer that has two pot belly pigs. The pigs were very thankful for the greens.
Speaking of being thankful, we had a potluck at work this week to celebrate Thanksgiving. Other co-workers brought desserts, so I decided to go with a vegetable dish.
Brussels sprouts are interesting to prepare when they are still on the stalk. All it takes is a little pressure and they snap right off. I cut off the thick part from the stem and cut them in half. Some of the outer leaves fell off when I was cutting them, so I just threw them away. This recipe is a great starter recipe for a person who is not a fan of Brussels sprouts since there is a lot of flavor from the other ingredients.
Brussels Sprouts with Lemon, Garlic, and Parmesan
- 1 lb Brussels sprouts, cut in half
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- ½ cup Parmesan
- Preheat oven to 375 and grease a baking sheet.
- Mix olive oil, lemon zest, lemon juice, and garlic. Toss with Brussels sprouts.
- Spread the Brussels sprouts on the baking sheet and top with the Parmesan. Bake 35-40 minutes, stirring once in the middle. Serve warm.