Think you don’t like brussels sprouts? Just like vegemite and marmite, they seem to conjure up reactions of love or hate. And of course they have their avid haters. Actually, they have topped the list of most hated vegetable in America and been equally vilified by the Brits despite their faithful appearance each winter at holiday time. But why are they so hated? Generally speaking, I would have to think that it’s because we were all introduced to brussels sprouts as kids and since they are bitter, and kids generally don’t like bitter tastes, we never liked them BUT had to eat them (and everything on our plate!), so some of us anchored a lifelong distaste for these miniature heads of cabbages.
The key to success, I think, is cooking them properly to bring out their delicate sweetness and complex flavor. Roasting Brussels sprouts in the oven at a high temperature until they’re golden brown, the center tender and the edges crispy and browned is my favorite way to achieve this.
So how about trying crisp and nutty roasted Brussels sprouts tossed with breadcrumbs and lemon? This side dish is ridiculously easy to make and irresistibly delicious!
Serves 4-6, as a side
500 g Brussels sprouts, trimmed and halved
1 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
sea salt and black pepper, to taste
2 tablespoons dried bread crumbs
fresh squeezed juice from one lemon
1. Preheat oven to 425° F / 220°C.
2. Place the Brussels sprouts on a baking sheet or large casserole dish and toss with garlic, olive oil, 1/2 teaspoon sea salt and pepper until well coated. Place on center oven rack and roast, tossing a couple times, until tender and golden brown, about 20 minutes.
3. Transfer the Brussels sprouts to a serving bowl. Add the bread crumbs and lemon juice; toss to combine. Adjust seasoning with sea salt, if necessary. Serve immediately.