Roasted Brussels sprouts are, at least according to my very un-scientific survey, everywhere. And rightly so. I love the distinctive cabbage-sweet insides and the crunchy brown outer leaves seasoned with nothing more than sea salt. But why not jazz it up! The next time you get a yen for these little crucifers, toss in a few cherry tomatoes and peeled cloves of garlic. The tomatoes collapse into semi-soft puddles of sweet, concentrated tomato goodness, and do I need to elaborate on roasted garlic? No, I didn’t think so…
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Published by Robert Church
Almost every cuisine in the world has something delicious for the vegetarian. Over the last fifteen years, Chef Robert Church has presented the finest international vegetarian food to the Denver, Colorado area. Authentic tastes, unusual ingredients, clever kitchen tools, and an honest love for food and people are all hallmarks of his cooking classes.
A self-taught chef, Robert specializes in spectacular multi-course dinners designed to immerse his students in the smells, flavors, and cooking techniques specific to different regions and countries. Exhaustive research and menu planning maintain the true spirit of the food, while Robert keeps the execution of the dishes accessible to domestic kitchens. Presentation, complimentary flavors, variety, and sound nutritional values all combine to make each dinner a truly unique and palette-pleasing experience.
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