I have been discovering, and loving recipes from Nigella Lawson's various cookbooks.  I knew of her talents but had never cooked any of her recipes.  My friend is a HUGE fan of Nigella and had sent me a Fig/Olive Tapenade recipe of hers to make.  Damn tasty and so versatile! Love dishes like this because they have a long shelf-life and you can have them on hand for last minute entertaining.  

Recently, I scored one of Nigella's cookbooks at an estate sale, her "Nigellisima". Flipping through, I found a recipe for Roasted Brussels and since I had a bag to use up, voila, there was my dish!  Trim the brussels, cut in half, drizzle w olive oil, sprinkle grated lemon peel and some fresh, chopped rosemary over all and roast in a 425degree oven for about 25 minutes, or till done...Now the pic you see will show yams; that's MY addition to the recipe because I had some yams to use up...a LOT of my cooking involves sponatneous creations from stuff I 'have to use up'.  Not only do the yams look pretty but the sweetness from roasting mingled with the earthiness of the brussels is such a fabulous side dish!  I even used this mix in some scrambled eggs for breakfast the next day--off the chart yummylicious!  Thank you Ms Lawson--you've got another fan here!

  Roasted Brussel Sprouts (w Yams)

Roasted Brussel Sprouts (w Yams)

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AuthorRobin Brown-Wood