One of the first things I saw when I walked into Trder Joe's today was a pile of giant green stalks of brussels sprouts. I knew brussels sprouts grew on a stalk, and even tried to grow my own this year (which didn't work)... but to see it in person on the produce shelf was really funny. Of course, everyone else thought so, too, so they were selling faster than the produce guy could keep them stocked. Everyone I saw had a stalk. I used about half a stalk of sprouts for this recipe, and I'm going to try the recipe Shannon posted on here later in the week. These were delicious with pot roast and mashed potatoes. Mmm....
Adapted from: Simply Recipes
* 1 pound Brussels sprouts, rinsed, ends trimmed, large ones halved
* 1 Tbsp minced garlic (about 3 cloves)
* 1 teaspoon lemon juice
* 2 Tbsp olive oil
* Freshly ground black pepper
* 1/4 cup freshly grated Parmesan cheese (optional)
1 Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan or a roasting pan. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
2 Put Brussels sprouts in oven on top rack, cook for 20 minutes, then toss in the garlic and stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)