Brussels Spouts

 We love Brussels sprouts, and they're a great winter vegetable option. Our go-to is oven-roasted, cut in half, in a sheet pan with oil at 425 F, 20-25 minutes until well-browned, and finished with kosher salt.

Another great way, sautéed:

Cut sprouts in half, place cut-side down in a large sauté pan preheated over med-high heat with a good layer of olive oil. Don't move them- allow them to get well-browned (depending on the amount of heat, about 3-5 minutes or so) then decrease heat to medium and put the lid on so they steam just a bit, about 5 minutes or until just tender when poked with a sharp knife. Meanwhile put about 1 Tbsp of freshly squeezed lemon juice and some salt into the serving bowl. Pour in hot sprouts and toss, then top with about 1 Tbsp of grated parmesan cheese.

Here is a good recipe adapted from Lynn Rossetto Kasper

Oven-Carmelized Brussels Sprouts with Autumn Fruits 

1 1/2 pounds Brussels sprouts, quartered 

1 medium onion, cut into 1-inch chunks 

1 medium apple cored and cut into 1-inch wedges 

1 firm ripe Anjou or Comice pear, cored and cut into 1-inch wedges 

1 slice bacon, cut into 1-inch pieces 

about 1 tsp thyme 

about 1 tsp sage

1-2 large cloves garlic, coarsely chopped 

2-3 Tbsp. olive oil

1 tsp brown sugar 

Salt and pepper to taste 

Instructions

Preheat oven to 450°F. 

In a big bowl toss together all the ingredients. Be generous with the salt and pepper. 

Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts are easily pierced with a knife and everything is nicely browned. If necessary, run under the broiler for a few moments to brown.