This past fall, right before the holidays, I found a version of this recipe below in Food & Wine Magazine and knew I had to add it to my holiday menu. In fact, I ended up making it for our huge family on Thanksgiving and then again for Christmas Eve. My grandmother liked it so much that she has asked for seconds. (High praise indeed!) I don’t know the exact measurements, since I have now made this so often that I do it without consulting the recipe, but this is more or less it…
1 pound of Brussel Sprouts – stems trimmed, and halved
Juice from half a lemon
Plain Bread Crumbs – enough to toss
1 Tbsp or so of melted butter
Pre-heat oven to 425-degrees. Toss trimmed Brussel Sprouts in olive oil and sea salt and spread out evenly on a cookie sheet. Roast for 15-20 minutes, checking to make sure they brown but not burn. Toss with a little melted butter and bread crumbs.
If you are trimming the sprouts ahead of time, squeeze the lemon juice over them and then covered and keep in the refrigerator, it will help keep them from browning after they are cut. If not, squeeze the lemon juice over them after they come out of the oven.
My favorites though are still the ones served at Beckett’s Table, roasted and served in an iron skillet with bacon. You can’t beat them.