I wish I had liked brussel sprouts as a kid, but unfortunately they were seen as ‘un-cool’. WHY?!?! They are so delicious, and browned brussel sprouts simply prepared like my below recipe are so scrumptious (and healthy!).
Try it out and change your kids’ minds on this beautiful and bright vegetable!
1 1/2 lbs Brussels sprouts
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon of fresh lemon juice
1 1/2 teaspoons Kosher salt
1 teaspoon lemon-pepper seasoning or 1/2 teaspoon freshly ground black pepper
3 cloves of garlic, finely minced
1/4 cup of pine nuts (optional)
Optional Garnish: thin slices of parmesan cheese or any other hard white cheese you enjoy!
Preheat oven to 400°F.
Cut off the ends of the Brussels sprouts and peel off one complete outer layer of each sprout (that is where the bitterness comes from!).
Cut them in half or into quarters or even leave them whole – however you prefer them! [Note: If you cut them into fours, reduce cooking time a bit since they will cook a little more quickly]
Mix them in a bowl with the extra-virgin olive oil, Kosher salt, lemon juice, garlic, and pepper.
Heat a cast iron pan over medium-high and once hot, add the sprouts to the pan. Sauteé, stirring occasionally, until sprouts are browned a little, about 3-4 minutes. (use a wooden spoon so you don’t ruin your cast-iron pan!)
Take off of the heat, add pine nuts to the pan, and put the pan with the sprouts into the preheated oven. Cook for 20-25 minutes, until crisp on the outside and tender inside.
Sprinkle with more kosher salt after baked, and serve hot! Garnish with thin slices of cheese (use a peeler on a hard piece of white cheese!) and let this melt in about 1-2 minutes just from the heat of the sprouts.