Brussel Sprout Bake with Leek and Sage

In a recent post on the food possibilities for roasted vegetables, I listed 16 different types of vegetables.  Now, I’m not a math person in the slightest, but a bit of Internet research suggests that the total number of veggie combos (from any 2 to all 16) would be “factorial 16” or approximately 21 trillion different dishes!  To put it mildly, we’ve got plenty of scope to experiment.

I’ve certainly been on a roasted-vegetable roll and suspect it will go on all winter.  First, these vegetables are easier on my wallet; they tend to be plentiful and cheaper in the winter.  Second, they’re good for me, being full of super-healthy nutrients.  And, finally, I can just about  eat them to my heart’s content.  Ever heard of anyone overdosing or gaining weight on brussel sprouts?  Me neither.

This recipe came about because I thought brussel sprouts would be delicious with leeks, which are sweeter than regular onions, and that fresh sage, which I love, would suit the combination.  So I just threw them all together and then decided to sprinkle on some grated sheep romano cheese.  Yum!

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