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Roasted Brussel Sprouts

January 23, 2015

Once a week I pick up Simone from school and we go home, have a snack, and work on homework. This is my “window of opportunity” to fill her with as healthy a meal as I can. So I usually grill some vegetables since that’s probably what her diet lacks the most. Her favourite by far are roasted brussel sprouts. Truth.

I for one grew up hating these little green nuggets that smelled like gym socks; but I suspect that had more to do with how they were prepared than the vegetable itself. If you have a deep hatred for brussel sprouts the way I did, I suggest you try this (or invite yourself over to my place on Thursdays when I usually make them) and give them another chance. Even my dad had some at Christmas this past year and loved them.

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Preheat the oven to 395 degrees.

Trim and cut in half (or quarters if you have particularly large brussels) as many as you are willing to experiment with.

Drizzle very lightly with EVOO and coarse salt.

Drizzle over the brussels lemon juice from a freshly squeezed lemon.

Sprinkle with freshly grated parmesan cheese.

And in they go; bake for about 10 mins and then give them a scrape and move around the pan. Put them back in and check every 5 mins until they are on the “verge” of burning – that means they are well roasted.

Serve warm and drizzle with more freshly squeezed lemon juice. Be sure to let me know if you are a convert! 🙂

Roasted Brussel Sprouts

A bowl full of brussel sprouts and a wicked game of Uno (she devoured the bowl, and kicked my butt at cards).

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