Turns out...

[mac_stone]

Brussels sprouts, roasted with a little olive oil, kosher salt, and lemon pepper? Nom nom nom. Especially alongside mashed yukon gold taters with crispy pepper bacon bits over all.

Turns out I like brussels sprouts after all. 

For the curious, I did not parboil or blanch them, first - just trimmed them off the stalk, rinsed thoroughly, then tossed in a big boil with enough olive oil to coat 'em, salted, lemon-peppered, and roasted at about 400 - 425 F, turning a few times until they were crispy and caramelized and yummy on the outside and sort of steamed tender inside.

Comments

[bogwitch64.livejournal.com]

Oh, woman! They look SO FREAKING GOOD!!!

I've made them with chopped bacon tossed in the mix too (you're not vegetarian, are you?) That's pretty bangerang too.

Thanks for posting!

[mac-stone.livejournal.com]

Who knew, huh? I just don't like soggy, mushy, boiled brussels sprouts. Or smothered in so-so cream sauce, for that matter.

[bogwitch64.livejournal.com]

...in cream sauce??? Bleh! That doesn't sound yummy at all.