Brussels sprouts are truly one of our favorite things to eat at home.
Despite the stinky waves wafting through the entire house, the little green cabbage heads consistently make our mouths water when cooked just right.
That said, the fact that we have not been partaking as often as we used to simply baffles me. Perhaps my creativity gets the best of me and I seek to explore alternative menu options…or perhaps the “after effects” of the daily consumption of brassica veggies is just a tad too much when paired with the olfactory sensation of those little guys roasting away.
One thing I know for sure, however, is that we will always enjoy Brussels sprouts (in large quantities) on both Thanksgiving and Christmas. And, being that we are simply in love with lemons in every way, this year the Christmas menu included a whole lot of both:
Preserved Lemons and Brussels Sprouts
1 1/2 baby Brussels sprouts, rinsed and drained
2 Tbs. Kerrygold butter
juice of 1 fresh lemon
1 Tbs. fresh lemon thyme
plenty of sea salt and pepper (plenty)
1 Tbs. Preserved Lemons, rinsed and thinly sliced
Add the Brussels sprouts to a giant pot and cover with water. Bring to a boil. Cook for 2-3 minutes. Drain.
Preheat the oven to 425 degrees.
Transfer the sprouts to a large baking dish, adding chunks of butter, fresh lemon juice, lemon thyme, and salt and pepper.
Roast the sprouts, stirring occasionally for about 35-45 minutes, until they are golden brown.
Remove from the oven and stir in Preserved Lemons.
Be prepared for a panoply of amazement.