Photo: Nina Lincoff
If you are unacquainted with Lidia Bastianich, it pains me to inform you that there is currently a large hole in your life. A gaping parmesan void.
Lidia Bastianich has cemented her role as public television’s Italian goddess in the past decade. No matter how good your mother’s cooking is, when you watch Lidia cook, you’ll wish that she was your family’s matriarch in some form. Aunt, mother, grandmother, second cousin, step-aunt, it doesn’t matter. To grow up with fried eggplant and squash sandwiches and those incredible meat stews would make you the best-fed kid in the world. Honestly, I would trade many things to be related to Lidia. She has restaurants. And books. And cooking shows.
Everything Lidia makes is delicious. It’s simply a rule. So, one day, when she happened to be frying artichoke hearts in her New Orleans episode, I was naturally inspired. I started this weekend with the intention of deep frying artichoke hearts à la Lidia Bastianich. But I didn’t have any artichoke hearts. Instead, I only found Brussels sprouts in my kitchen. A sad kitchen, left with only baby cabbages, stunted in their growth and left as permanent produce-midgets. But even with just Brussels sprouts, there is still Lidia Bastianich. And Lidia always knows what to do.
Naturally, Lidia’s vegetables are superior to your vegetables. Lidia’s roasted broccoli is a thing of wonder. Blanched, tossed with oil, garlic, red pepper flakes, and plenty of parmesan only to be roasted off in the oven, her broccoli is transformed into a thing of beauty. The broccoli is meaty, tender, and nutty with flavor; the garlic is roasted and sweet; the parmesan toasty and perfect. It’s obscene.
But I didn’t have broccoli. Only Brussels sprouts. Nonetheless, I applied Lidia’s techniques for roasting broccoli to my Brussels sprouts, and I’ll just say it. Roasted Brussels sprouts in the vein of Lidia’s broccoli is better than any fried artichoke could ever be.
That’s because it’s surprising. Fried artichokes are obvious in their deliciousness. They’re made moist with either a brine or oil marinade. They’re hot, fatty, and perfect for dipping. But roasted Brussels sprouts are shocking in their tastiness. Everything that is delicious about Lidia’s roasted broccoli is imbued in the slightly bitter, crunchy leaves of the Brussels sprout. The play of cheese, garlic, and red pepper is phenomenal, and it’s heightened by the process of roasting. Lidia for the win.
Roasted Brussels Sprouts
Inspired by Lidia Bastianich
1 lb. Brussels sprouts
3 cloves garlic
1/3 cup olive oil
½ cup Parmesan cheese, plus more for sprinkling (optional)
1/3 cup breadcrumbs
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
Salt and pepper for taste
Lemon zest from one lemon
1. Wash and dry the Brussels sprouts. Preheat oven to 375 degrees Fahrenheit. Trim the base and outer leaves off the Brussels sprouts and halve each sprout.
2. Toss the halves in olive oil, ½ cup Parmesan, breadcrumbs and red pepper flakes. Peel and thinly slice the garlic cloves and toss with the Brussels sprouts.
3. Rub 2 tablespoons butter over a jellyroll pan. Spread the Brussels sprouts over the buttered pan and roast for 25-35 minutes until they begin to caramelize, tossing the Brussels sprout every 5-10 minutes.
4. Grate lemon zest and additional Parmesan over the sprouts and serve immediately.
