Brussels sprouts! I am in love with these mini-cabbage full of vitamins and nutrients. They have been making an appearance on my Thanksgiving table for quite a few years. This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.
When it came to Thanksgiving, I chose to deal with each of the stalks separately – roasting the brussels sprouts from one of them as I have in the past – cutting them off, halving, and drizzling with oil. The other stalk was an experiment – my first time roasting the brussels sprouts whole, attached to the stalk. Both ways were delicious in their own ways. Try each one and let me know your favorite.
1 stalk of brussels sprouts, cut off and halved
2-4 tablespoons olive oil
salt and pepper to taste
1/4 cup chopped parsley
2 garlic cloves, grated
2 tablespoons lemon juice
1 teaspoon lemon zest
1. Preheat oven to 425 degrees.
2. Drizzle brussels sprouts with olive oil and season with salt and pepper. Spread in one layer on a cookie sheet.
3. Roast brussels sprouts in the oven for 30-40 minutes turning halfway through.
4. Toss roasted brussels sprouts with parsley, garlic, lemon juice and lemon zest. Season with additional olive oil, salt and pepper, if desired.