Brussels Sprouts

Brussels sprouts are in season & I feel that one of my favorite vegetables is finally getting it's due.  I have seen them recently as side dishes at some of my favorite restaurants as well as beautiful stalks at our farmers' markets & in the produce section of our grocery stores.  If you are lucky enough to be able to grab brussels sprouts still on the stalk you will be thrilled with how much more sweet & tender they are.

I believe that roasting brussels sprouts is one of the best ways to highlight these little cabbages' best assets.  I toss them in a rosemary infused olive oil with kosher salt & fresh cracked black pepper.  Spread the brussels sprouts out on a baking sheet and roast them in a preheated oven of 400 degrees.  You will know when they are done because the delicious aroma of roasting brussels sprouts will start you salivating.
(I didn't look at the clock when I put them in the oven.... next time I make them I will get a time for you)

But in the meantime as you're waiting for the aromatics, you can quickly roast a pepper.  I prefer to do them outside on the grill, but when you only need one... the gas stove top works really well.  After the outside is charred black, throw it into a brown paper lunch bag to allow the steam to continue cooking the pepper as well as sweat the charred skin off.  When cool enough to handle rub that skin off to reveal the bright color of the pepper's flesh.

Dice up your roasted pepper & toss them with the roasted brussels sprouts & fresh squeezed lemon juice.  The lemon juice adds that acidity we need to bring balance to those sweet vegetables.  I sprinkled my serving with crushed red pepper flakes to bring some heat... next time I may add some caramelized pearl onions too.