Love these babies. I used to hate these little things….but after learning the joy of roasted veggies. Ahhh. LOVE!
And while on a trip to Trader Joe’s recently I ran across these crazy Brussels sprout stalks!! How bizarre are these things? I had no idea they grew like that. The bird was with me and was thoroughly intrigued by them, too. So, one came home with us! And of course we roasted them. And they were devoured by all. Try it. I used a pretty close version of Ina Gartens recipe here. Except I added the juice and zest of one lemon. Delicious! I wish we had leftovers. 
Roasted Brussels Sprouts
adapted recipe from Ina Garten
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- zest and juice of a lemon
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper, lemon juice and zest. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
Then, I saw this recipe on Pinterest via The Wholesome Home and I can’t wait to try it next. I love anything with balsamic vinegar. YUM!
I'm wife to wonderful hubby, mom to a bird and a bean and teacher to middle school ESL students. I love Jesus, cooking, bargains and anything crafty. 
I just bought some brussel sprouts to recreate how my mom made them with dates. Mine are not tasting like hers, so I will have to try roasting the rest of them. Thanks for sharing and btw, that stalk is so interesting.
no one in my family likes brussel sprouts, but me….wonder if I could bring them over to my side with this recipe…worth a shot!