If the only Brussels sprouts you've ever had were limp and soggy steamed examples, please shake that memory from your mind and roast some. Roasting makes all vegetables crunchy, delicious and give a flavor that can't be obtained any other way.
The lemon juice and Parmesan amounts are simply a starting point. Use more or less for your taste.
1 pound Brussels sprouts
3 T. extra virgin olive oil
1/2 t. salt
several grinds of black pepper
1 T. fresh lemon juice (I used the juice from 1/2 LARGE lemon)
1/4 cup freshly grated Parmesan or Romano cheese
** if you'd like to fancy it up some, add 1 T. Dijon mustard mixed with 1/2 t. Worcestershire sauce whisked together
Heat oven to 475 degrees.
Remove any yellow or tough outer leaves on sprouts, then trim the core ends and halve lengthwise.
In a large bowl, toss the sprouts with the olive oil, salt and pepper until thoroughly coated. If you're going with the fancy version, here's where you'll add in the mustard/Worcestershire.
Arrange the sprouts cut side down and evenly spaced on a heavy duty baking sheet lined with parchment paper.
Roast until tender and browned, about 12 - 15 minutes, depending on your oven and the size of the sprouts.
When done to your liking, drizzle lemon juice over the top and sprinkle with cheese.
Adapted from www.crossroadscommunityfarm.com
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