SPROUT VALLEY RECIPES

Steps:

• Preheat the oven to 450°F. Butter a 2-quart gratin dish and coat the sides with Parmesan cheese.

• Place Brussels sprouts on a rimmed baking sheet, toss with olive oil, and roast until just tender, about 15 minutes. Let cool slightly and coarsely chop, leaving plenty of large chunks.

• Meanwhile, melt the 1½ tablespoons butter in a medium saucepan, then whisk in flour; cook for 1 minute. Stir in the half-and-half and cook until thickened slightly, about 1 minute. Add the seasoning mix and Brussels sprouts and transfer mixture to the prepared gratin dish.

• Sprinkle with breadcrumbs and the ¼ cup Parmesan cheese and bake until browned and crisp on top, about 25 minutes. Let rest for at least 10 to 15 minutes before serving.

Steps:

• Preheat the oven to 425°F. Spread the Brussels sprouts out on two baking sheets.
• Drizzle with the olive oil and sprinkle on the seasoning mix. Toss well to coat with your hands.
• Roast for 10 minutes. Sprinkle on the lemon juice and flip with a spatula to toss with the juice and turn the sprouts over.
• Cook for another 10 minutes or so, until browned and crisp. Remove from oven, drizzle with a little bit of oil and season with sea salt. Serve hot.