Lemon Rosemary Brussels Sprouts, Parsnips, & Chicken

Lemon Rosemary Brussels Sprouts, Parsnips, & 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 to 375. 

 

Generously season the chicken breasts with salt and pepper, a little fresh rosemary, and a tad of lemon zest. In an oven-safe dish, covered with foil, bake for 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 fresh rosemary, lemon zest, and lemon juice.

 

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