Being Chinese, brussel sprouts never had the chance to sneak onto my plate as a kid. I discovered them a few years ago, and am obsessed with these little mini cabbages. Here’s my favorite way to prepare them:
1 bushel (10-12)of brussel sprouts, halved or quartered
Drizzle olive oil and half the juice of lemon (or balsamic vinegar)
Salt and pepper
Roast in an oven at 375 degrees for about 45 minutes (depending on your oven, check them every now and then so they don’t burn). Pull them out when they are nicely browned. You can retoss them in more olive oil if you like. I prefer mine on the simple side.
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