Raise your hand if you love BRUSSELS SPROUTS!

I thought so. I have never been a fan of these miniature looking cabbage balls, particularly when they are boiled, or swimming in butter. Yuk! But that was the only way I had them while growing up. Once a year for Thanksgiving, while enjoying large family gatherings, I made certain to put just one on my plate. But that has all changed!


Something delicious seems to happen to vegetables when they are roasted, which is especially true of Brussels Sprouts. The outer layer takes on a golden, crunchy texture while the inside becomes tender and sweet. Yes, sweet! Who would have thought? So, this year for holiday feasting, I am roasting these gigantic Brussels sprouts that I have acquired, in a variety of ways, for the varied palettes that will be seated at the table. While my favorite recipe (below) can be prepared for the savory palettes, a sweeter version can be substituted with:

        Maple syrup


        Honey mustard

Savory Ingredients:

        Lemon juice – ½ cup

        Olive oil – ¼ cup

        Coarse salt – as you like

        Smoked paprika – ½ teaspoon

        Garlic salt – ¼ teaspoon

        Pecorino cheese – ¼ cup finely grated

        Brussels sprouts – 2 cups, fresh


Cut the Brussels sprouts in half (top to bottom). Place the ingredients in a bowl and toss the Brussels sprouts in the mixture, making sure to coat them well. Place in a flat baking sheet.

400 degree oven for 20 – 25 minutes

Serve hot, or room temperature