roasted brussels sprouts on the stalk

Autumn bursts with locally grown produce; a time when markets overflow with colour and flavour. It’s the perfect season to load up on your favourite veggies, and for me, that means Brussels sprouts. I adore these little green gems… though it wasn’t always that way. As a kid, Brussels sprouts were the ultimate gag-inducing vegetable (sorry, Mom!). Them and fava beans were a hard no. Looking back, it wasn’t the sprouts’ fault; it was how they were cooked. Boiled into mush, their charm never stood a chance. And honestly, what kid loves cabbage?

Then came my great aunt Audrey, a wonderful cook, who could turn even humble vegetables into something magical. During one visit, she served Brussels sprouts with dinner. Out of respect, I took a bite… and wow. They were tender, flavourful, and downright delicious. I told her Mom must’ve overcooked them. She just smiled knowingly. From that moment on, I was a Brussels sprout convert. If you’ve yet to fall in love with this green beauty, here are a few recipes that might just change your mind. And here’s a little tip:  buy them on the stalk if you can. They’re fresher, often more economical, but they also make a great dinner-table conversation piece.

you will need

Brussels sprouts, washed and trimmed
sea salt
freshly ground black pepper
olive oil
lemon wedge

method

Preheat oven to 400f. Grab a baking tray large enough to hold the sprouts.  I had to cut the stalk in half.  Brush olive oil all over the sprouts, then sprinkle with salt and pepper.  Place the tray in the oven and roast for 30 minutes or until the sprouts are tender.  Remove from the oven and squeeze lemon over the sprouts.  Use a pair of scissors to cut off each sprout and place them in a bowl.  Serve as is or add grated  Parmesan cheese.

the culinary chase’s note:

In place of lemon juice, use your favourite balsamic vinegar.  Enjoy!