In Season: Baby Brussels Sprouts with Parmesan and Pine Nuts

august-food-005The last time I picked up my CSA farm share I noticed adorable little Brussels sprouts at the farm stand, but needed too many other things to choose them that week.  Well, this week I could be more adventurous and was happy to include two containers in my box. 

Since it is still summer and I’m still all about my grill, I decided to grill-roast the sprouts  in foil.  In cooler weather, you can easily oven-roast in a baking dish, but for now, the grill rules.  A simple drizzle of extra virgin olive oil, salt and pepper was perfect to flavor them while roasting.  Off the grill, I embellished Italian-style:  grated Parmesan cheese and pine nuts.  These “cavolini con parmigiano e pignoli”  were delicious!  Tender and sweet, the grated cheese and nuts gave just the right amount of richness.   I served them alongside a grilled pork tenderloin, but they would go equally well with simply prepared steak, chicken, or fish. 

august-food-008Grilled “Cavolini” with Parmesan and Pine Nuts

Serves 4

2-3 cups baby Brussels sprouts, halved

olive oil/salt/pepper

1-2 tablespoons grated Parmesan cheese

1-2 tablespoons toasted pine nuts

Preheat grill to medium-high heat.

Place halved Brussels sprouts on a large piece of foil, and drizzle with olive oil, salt and pepper.  Gently toss to coat.  Top with another piece of foil and crimp edges to form a packet.

Place packet on grill and cook for approximately 15-20 minutes, or until sprouts are crisp-tender and have begun to color.

Remove from grill and put into a serving bowl.  Sprinkle with Parmesan cheese and pine nuts and toss to combine.  Serve hot as a side dish.

Note:  To oven roast, preheat the oven to 425 and roast for 15-20 minutes.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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