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

[mmuenzler.livejournal.com]

Mmm, I like to cook my brussel sprouts in a skillet, char them nice and crispy and edged in black, then add a touch of lemon juice, salt, and pepper. Yum yum yum yum.

No parboiling or blanching here either. Just pure tastiness!