Roasted Brussel Sprouts, the best thing to happen to the Thanksgiving table

I remember my father dipping his brussel sprouts directly into white vinegar, the acid would coat the tongue and make it impossible to taste the mushy, stinky, boiled brussel spouts. My mother did as she was taught of course, as so many do when it comes to cooking anything, let along vegetables. Brussel sprouts are the victims of years of culinary stigma, as picky children try to feed them to their hungry dogs or hide them in napkins to avoid eating them.

But as soon as you move those brussel sprouts from that pot of boiling water to the high heat of an oven magic begins to happen. They are what brussel sprouts are supposed to be. Tender, and crisp on the outside. The roasting makes the outside take on bitter caramel notes and the inside is mellow, slightly sweet and herbaceous.

I’ve added dijon mustard and lemon juice to counter the natural bitterness that any green vegetable typically has, making the brussel sprouts natural sweetness shine. And just to make sure your holiday dinner table gets the best possible sprouts it can, here are some tips to make these underrated vegetables shine.

• Make sure your brussel sprouts aren’t wet before tossing them in the olive oil, mustard mixture. The mixture won’t stick and the brussel sprouts won’t get as brown.

• You can substitute dijon mustard with whole grain mustard or any mustard of your choosing.

• Add some garlic powder, or other seasonings of your choice, this is your dinner table, make it amazing

• Make sure your oven is hot, a hot oven creates crispy, golden brown brussel sprouts.

• To make these brussel sprouts oil free just omit the olive oil

As you continue on your journey to embrace the plant kingdom, I hope you give brussel sprouts a chance to shine and highlight this delicious vegetable on your holiday table this year.

Roasted Brussel Sprouts

Ali Lawrence | 11/21/19

• prep time: 10 minutes
• cook time: 15 to 17 minutes
• total time: 25 to 27 minutes

Servings: 4 to 6

Ingredients:

• 2 lbs brussel sprouts
• 1 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 2 Tbsp olive oil (omit if oil free)
• salt and pepper to taste

Instructions:

1. Preheat your oven to 375 degrees.
2. Clean and cut the brussel sprouts lengthwise. You may need to slice the very bottom of the end where it was connected to the stalk.
3. Toss all the brussel sprouts in olive oil, dijon, lemon juice, salt and pepper in a large bowl.If you are making these oil free, omit the oil.
4. Line a cookie sheet with parchment paper and pour the brussel sprouts onto the parchment paper.
5. Bake for 10 minutes, checking and turning the brussel sprouts with a spatula. Bake for another 5 to 7 minutes until the brussel sprouts are golden brown and slightly crisp.
6. Serve right away or keep in the fridge for up to five days.