Famed photographer Anne Geddes spends most of her days creating gorgeous photos of newborn babies. All that shooting doesn’t leave a whole lot of time for cooking, though. The Australian-born photographer admits that being behind the camera —and not in the kitchen— is her preferred way to spend time. But creating picture-perfect portraits can definitely make you work up an appetite, and this recipe for Brussels sprouts are not just healthy, but delicious.
Since Anne and her husband Kel recently relocated to NYC, they’ve discovered the bounty, beauty, and variety of NYC foods. One place that Anne Geddes frequents is Zabar’s when she needs to pick up a quick dinner or start her day with a delicious nosh. “Bagels are most definitely one of my favorite New York City foods,” says Anne. “Zabar’s is somewhere I frequent very often. Their roasted Brussels sprouts are delicious! Why would you need to cook?”
In case you do feel like cooking, you can always roast your own Brussels sprouts right at home. All you need are a handful of ingredients that are probably already in your pantry, and some condiments to add some additional flavor.
Roasted Brussels Sprouts With Lemon
- 1 1/2 pounds Brussels sprouts
- 3 tbsp olive oil
- 1 lemon rind, grated, separated in half
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow or tough outer leaves.
- Mix Brussels sprouts in a bowl with the olive oil, salt and pepper.
- Pour them on a sheet pan and sprinkle lemon rind over top.
- Roast veggies for 35-40 minutes. Brussels sprouts should be crisp on the outside and cooked through on the inside.
- Sprinkle with reserved lemon rind and serve immediately.