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.

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

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.