So this is an experiment of sorts. In all my posts, I’ve always done my best to include beautiful and eye catching photos. After all, the food really speaks to us visually. Not everyone has the ability to taste and smell simply through the idea of the recipe – we are so sense driven and need to SEE things in order to begin to imagine. However, it’s winter. It’s dark. And, sometimes I’m tired. Thus, this utterly satisfying and more than fantabulous creation comes sans a photo. Use your imagination. You won’t be sorry.

Oh, and the experimentation aspect of all of this manifests in whether or not the blog will receive any “hits” without some lemony-rosemary-sprouts photo magic!

The ZEST will make this the BEST ~

Lemon Rosemary Brussels Sprouts, Parsnips and Chicken

1.5 lb Brussels sprouts, halved
2 large parsnips, peeled and shredded
2-3 Tbs. Kerrygold butter
3 Tbs. fresh rosemary, finely chopped
zest of 1 lemon
juice of 1 lemon
sea salt and pepper
2 large chicken breasts
¼ cup Maytag Bleu cheese (optional)

Preheat oven the 375. Generously season the chicken breasts with salt and pepper, and a little fresh rosemary and a tad of the lemon zest. In an oven safe dish, covered with foil, bake 40 minutes or so, until cooked through. Slice just before serving.

Meanwhile, add the sprouts to a large pot of water and bring to a boil. Boil the sprouts for about 5 minutes, until bright green. Drain.

In a large cast iron skillet, over medium low heat, melt the butter and add the drained sprouts and parsnips. Season well with salt and pepper and cook until perfectly caramelized. Finish with the fresh rosemary, lemon zest, and lemon juice.

Divide between two large bowls, top with sliced chicken breasts, and Maytag Bleu, if so desired.

And, remember, the BEST is ZEST to come!