Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Wednesday, June 4, 2008

Oven-Roasted Brussels Sprouts

I know what you are thinking. Brussels sprouts. EEeew! But if you like cabbage or broccoli, it's fair to try this out. They're healthy. They're good!
You may have noticed that I like to give credit where it's due, so for the record, the recipe that this comes from was from Wild Oats (before they got bought out by Whole Foods). It is, as always, modified to suit my tastes.

 


1 lb. Brussels sprouts, trimmed and halved
2 T. extra virgin olive oil
juice of one lemon
salt and pepper, to taste

Preheat the oven to 450 degrees. Put Brussels sprouts in a roasting pan. I actually put mine in a cast iron skillet. I have read that it is beneficial to vegans and vegetarians (disclaimer: I am not a doctor!) to cook in cast iron, because the food picks up iron from the cookware. Either way, put the sprouts in there, and toss with the olive oil. Bake for 10 - 15 minutes, turning once with a spatula, until tender and browning. Toss the sprouts (I do it right in the pan, but if you are doing it properly, it'd probably be in the serving bowl.) with the lemon juice and salt/pepper to taste.

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