My husband once told me that if I ever made Brussels Sprouts for dinner he would want a divorce.
So, none of that particular vegetable for at least 10-12 years into the marriage.
Then I got an assignment from a food editor at the paper I wrote for, to do an article on --- Brussels Sprouts. I made several recipes.
We hate food waste at our house, so Ed tried them all.
Surprise! He loved them all.
It's been a Brussels Sprouts bonanza ever since. Turns out this is one of his favorite vegetables.
So I am making this for Father's Day.
Roasted Lemony Brussels Sprouts
- 1 pound Brussels sprouts
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 medium cloves garlic, finely chopped
- 2 teaspoons finely grated fresh lemon peel
- salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half (or smaller, depending on size) and wash under cold water. Drain and place the Brussels sprouts on the parchment paper. In a small bowl, mix the lemon juice, olive oil, garlic and lemon peel and pour over the vegetable. Toss the Brussels sprouts to coat all of them. Sprinkle with salt and pepper. Roast for about 15-18 minutes, turning the sprouts once or twice during roasting, or until tender and lightly golden brown.
Make 4-6 servings