"Brussels Sprouts" and "delicious" are considered by most to be mutually exclusive terms. Who doesn't have childhood memories of stinky, mushy boiled Brussels sprouts and the ensuing arguments when we refused to eat them? Roasting the tiny cabbages renders them sweet, salty and crispy, a far cry from the Brussels sprouts of our youth. For proof positive, try this method.
Instructions
1. Select between one and two pounds of fresh Brussels sprouts that are similar in size. Rinse and pat dry on paper towels, and then remove any yellowed outer leaves. Trim the stem close to the base of each Brussels Sprout.
2. Preheat the over to 400 degrees F. Line a large jelly roll pan with parchment paper or aluminum foil, shiny side down.
3. Put the Brussels sprouts in a large bowl. Drizzle them lightly, with a few tablespoons of extra virgin olive oil, just enough to coat. Add several generous twists of freshly ground pepper. Squeeze one of the lemon pieces over the Brussels sprouts and lightly toss.
4. Turn the Brussels sprouts out onto the lined jelly roll pan. Sprinkle with a generous amount of Kosher salt. Gently shake the pan to roll the Brussels sprouts around in the salt. Squeeze another lemon wedge over the Brussels sprouts and then shake the pan again to get more salt on the them.
5. Roast in the oven for about 40 minutes. Shake the pan periodically to brown the Brussels sprouts evenly. Remove from the oven when they are brown and crisp outside and tender inside. Sprinkle with more Kosher salt. Serve right from the oven, although roasted Brussels sprouts are tasty at room temperature as well, as a side dish or as a snack.
Tags: Brussels sprouts, Brussels sprouts, from oven, jelly roll, Kosher salt
