Roasted Brussels sprouts from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

  • Brussels sprouts
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on April 28, 2020

    About as easy as can be yet a terrific way to make brussels sprouts - some individual leaves pulled off and came out extra crispy while the main sprout "hearts" were tender, juicy and sweetly charred. The touch of cheese is a nice salty balance. Would definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.