I don’t know why brussels sprouts get a bad rap, perhaps it’s their cabbage like qualities. But that’s what I like about them – I love that they look like tiny cabbages and imagine The Littles picking them up for an evening veggie meal. Tossed in flavor and slightly charred, that’s exactly how I like ‘em.

ingredients:
one pound brussels sprouts
2 Tablespoons olive oil
zest of half a lemon
1 teaspoon brown sugar
salt
pepper

Preheat the oven to 375 degrees.

To prep brussels sprouts cut off the end to get rid of the bitterness, then cut them in half.

In a sealable plastic bag toss the sprouts with the olive oil, lemon zest, brown sugar, salt and pepper.

Pour out onto a sheet pan and roast for 35-40 minutes.

The brown sugar will caramelize so check on them every 15 minutes or so and toss so they won’t burn.

Serve immediately.