You either love them or hate them. Yes, I’m talking about brussels sprouts. And I confess, until recently I was in the ‘hate them’ group. I had been subjected to years of the mushy cold version (aren’t all veggies cold on the Christmas table by the time we get to them?), so I really had no clue how yummy these little veggies could be. It seemed so sad: such an adorable mini vegetable!
I was inspired to make these after visiting the Flying Pig in Vancouver recently, holding the waiter’s tip ransom until he told me how they were made. As it turns out they deep-fry theirs, so I opted for a slightly healthier rendition which included oven roasting them instead. Fun fact: these little gems are a source of indole-3-carbinol, a chemical being studied for how it affects DNA repair in cells and may block the growth of cancer cells.
- 1 1/2 lb. brussels sprouts
- 3-4 Tbsp. good olive oil
- 1/2 tsp. sea salt
- 3 Tbsp. freshly grated parmesan cheese
- juice of 1/2 lemon
- salt and pepper to taste
- Preheat the oven to 400F.
- Prepare brussels sprouts by trimming the end and removing any damaged leaves: wash thoroughly.
- Cut the brussels sprouts in half, and drizzle with the olive oil: toss them to coat and sprinkle with the sea salt. Place on a baking sheet.
- Bake for approximately 30 minutes, until golden brown and cooked throughout.
- Remove from oven and immediately toss with the parmesan cheese and lemon juice. Season with salt and pepper to taste.