Roasted Brussel Sprouts

Today, being Thursday, is craft day with my dear friend, Tish. Our plan today is to make vanilla extract, among some other activities to be determined…maybe a trip to the craft store. But before I head out, a quick post. This week has been a bit of a marathon of recipes in preparation for Thanksgiving and here’s one more! I love brussel sprouts. They’re like mini cabbages. This preparation is so easy. The most labor-intensive part of it is cleaning the brussel sprouts. I find cleaning brussel sprouts to be a kind of meditative practice and I’ve gotten to where I really enjoy it.

The Recipe

Serves 2

2 cups brussel sprouts

1 1/2 T olive oil

1 1/2 T lemon juice

salt and pepper to taste

Preheat the oven to 350 F. Begin by cleaning the brussel sprouts. The sprouts should start out looking like this:

You’ll want to start by cutting a little bit of the end off. Peel any outer leaves off that don’t look so great. Using a paring knife, make an “x” in the bottom of the brussel sprout.

This will help the brussel sprouts cook evenly, as it lets heat into the core of the sprout.  Wash the brussel sprouts well.

Toss in a covered baking dish with the olive oil and salt and pepper.

Bake at 350 F for 25 minutes, or until tender and roasted.

Add the lemon before serving. Enjoy!