Roasted Brussels Sprouts with Lemon Zest and Red Pepper Flakes (serves 4)
I love Brussels sprouts in all guises (except when I had to pick them from the garden as a child in the freezing cold). Sprouts go well with other ingredients – beetroot, pancetta. We always have them as a side dish for Thanksgiving. Since there is a lot of talk about cutting down on the amount of meat people eat and also the quantity, I like to cook more interesting vegetable dishes and instead of the saying ‘meat and veg’, I like to emphasize ‘veg with meat’. Quite often, when eating out, I ask for two portions of vegetables and ditch the carbs (sometimes there is no choice but to do that anyway). These sprouts go well with chicken, turkey and pork.
1 pound Brussels sprouts – trimmed and cut in half lengthwise if large
2 tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper
Pinch of red pepper flakes – more or less, depending on how you spicy you like your food
Zest of 1 lemon – finely grated
Put oil, salt and pepper and red pepper flakes on a metal baking tray.
Toss sprouts in this mixture.
Grate lemon zest over sprouts and toss again.
Roast in oven for 30 – 40 minutes until sprouts are tender and browned.