You know how I know kids are dumb? Because they don’t like brussels sprouts – clearly the most delicious of all vegetables. But, serve them these and they may happily trade in their tater tots for a bowl of green goodness.
Not only do brussels sprouts have substantial anticancer properties and boost DNA repair in cells, these little gems are just fucking delicious. Period end.
Yes, there a million ways to jazz up these babies – roasted, stir-fried, sauteed with butter, marsala wine, raisins, you name it. But, when they taste so amazingly stupendous on their own, it’s not necessary to hide their flavor. A touch of lemon, a pinch of sea salt and Voila! Consider yourself King of the Kitchen. Or Queen. Or like me, simply Court Jester. Whatever, these little greens are fit for royalty, whatever your title may be.
Charlotte says, “Brussels sprouts are the most charming of all vegetables. And arguably one of the most delicious. These mini cabbages are caramelized to bring out their sweet side and then brightened up with lemon. An addicting and satisfying combination – you’ll never look at Brussels sprouts the same way again.” Why just take her word on it when you could eat them for dinner tonight?!
Caramelized Brussels Sprouts with Lemon
Recipe and photo by the incomparable Charlotte Abrams
1 pound large Brussels sprouts
2 tablespoons extra virgin olive oil
finely grated zest of 1 lemon, about 1 teaspoon, plus lemon wedges
sea salt and freshly ground pepper
1. Trim the stalk end of sprouts to remove any discoloration and peel away wilted outer leaves. Halve lengthwise. Toss with oil, lemon zest, and salt and pepper to taste.
2. Arrange on a large rimmed baking sheet cut side down. Roast in 350 degree on bottom rack, without stirring, until cut side is browned, about 15-20 minutes. Watch carefully as they overcook quickly.
3. Squeeze fresh lemon juice over top just before serving.