“Arise, my love, my beautiful one, and come away, for behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land. The fig tree ripens its figs, and the vines are in blossom; they give forth fragrance. Arise, my love, my beautiful one, and come away. Song of Solomon 2:10-13
Rain patters against the window and my mug of tea cools quickly from the chilled draft. Eighty year old windows in our home have seen better days.
Warmth from the sun tiptoed into yesterday only to hide once again today. Spring is timid this year. Waiting to shine and cover the earth in glory. Our hearts and bodies are ready, yearning for reprieve. Breaks in the grey give us hope for better days, a promise of abundant life on the horizon.
But, the rain and cold press onward. The rising wind gusts against the window panes. And then it slows. In the waiting there is comfort. Tea, warm blankets and savory rosemary roasted Brussels sprouts. These small gifts keep us going, pressing forward until the break, until the ushering in of spring.
Rosemary Roasted Brussels Sprouts with Shaved Parmesan
1 lb fresh Brussels sprouts, washed and trimmed lengthwise in half
2 Tbsp. ghee or butter, melted
Sea salt and freshly ground black pepper to taste
1 Tbsp. fresh rosemary, chopped
3 Tbsp. pine nuts
1 oz. freshly shaved Parmesan cheese, (about 1/4 cup) more or less as desired
Preheat oven to 400 F.
In a bowl, pour melted ghee or butter over Brussels sprouts. Add salt, pepper and fresh rosemary. Mix to combine and coat the Brussels sprouts.
Arrange the sprouts on a rimmed baking sheet in a single layer. Bake in the oven for 30-35 minutes. Using a spatula, stir about halfway through cooking so the Brussels sprouts don’t stick to the baking sheet. The Brussels sprouts will be finished cooking when tender in the middle, but crisp on the outside.
About 3 minutes before removing the dish from the oven, sprinkle the pine nuts over the Brussels sprouts. Let them get a little toasty and golden brown, then remove the baking sheet from the oven.
Transfer the Brussels sprouts to a serving dish and sprinkle with Parmesan. Toss. Taste. Add more salt and pepper if needed.
Bon appetit! xo, Allison
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