Did you know that the mini cabbage like Brussel Sprouts are from the cabbage family called the Gemmifera Group of cabbages? It’s grown for its edible buds and we think it got it’s name for being popular in Brussels Belgium. So, instead of the expected cabbage, I’m serving a miniature version, Brussel Sprouts.
My Brussel Sprouts are simply roasted with a little bit of olive oil and salt and pepper. I’m going a bit European with my St. Patrick’s Day meal with my Corned Beef and Roasted Brussel Sprouts because I’m going also having Parmesan Roasted Potatoes. What do you think the Italians would say about being included in an Irish meal? Well, it’s not the 19th century anymore and after World War II the two ethnic groups learned to make peace with many marriages. Therefor, here is my marriage of the Irish and Italian on St. Patrick’s Day. My Parmesan Roasted Potatoes are also very easy. Simply sprinkle the potatoes cut into wedges with salt pepper, finely grated Parmesan cheese to your liking and a little bit of olive oil to bring it all together.
I went back to the roots about how time efficient and easy I kept the prepping for this meal just like the way the Irish homes with very little time and money would have done it back in the 1900’s. I even boiled my Corned Beef, it was so easy and turned out great.
