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[personal profile] mac_stone
yummy, tender, sweet roasted brussels sproutsBrussels 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.

Date: 2010-10-24 02:54 am (UTC)
From: [identity profile] mac-stone.livejournal.com
I've long been a happy stir-frier of veggies, so roasting 'em seems very right, too. But it's very different from the boiled-to-mush version of veggies that a lot of middle-americans grew up eating.

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