Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts 1 lb. brussels sprouts, trimmed and quartered 2 T olive oil 1 T balsamic vinegar 1 T Parmesan cheese 1 T pine nuts Preheat oven to 450 F. toss with olive oi
Parmesan Zucchini Gratin - A step-by-step guide to making this amazing and super easy recipe. golden brown topping, soft and delicate vegetables, a little sweetness from the tomatoes. Perfect for the summer harvest.
Sauteed asparagus and mushrooms. 2 cups asparagus (cleaned and cut in quarts) 1 cup mushrooms (cleaned, trimmed and cut in quarts) rosemary, olive oil, sea salt and black pepper to taste, cayenne pepper