I rarely return home from the grocery store without some sort of brassica in my basket. This is the second week in a row we have enjoyed brussels sprouts roasted simply with a bit of parmesan finished with a squeeze of lemon. The cheese gives the dish a salty-meatiness and the lemon provides a balancing freshness. Excellent paired with an icy dry white wine, the dish could accompany a standard main course or stand on its own topped with a fried egg.
Edward Weston, Cabbage Leaf, 1931
gelatin silver print, 19.1 x 24.1 cm