This discovery occurred quite by accident, and all started with a regular trip to our local farmer's market. My daughter had been intrigued by the mound of brussel sprouts for weeks by then, but I always just walked right by since I had long ago classified brussel sprouts as a nasty-tasting, limp, and boring vegetable that I was forced to eat as child. Ick! Not a positive association. I finally gave in not long after starting this blog, realizing I should be encouraging my 4-year-old's veggie curiosities and not perpetuating the vegetable aversion I've had for as long as I can remember. <Sigh.> So, I let her fill up the bag with brussel sprouts (trying not to gag and wondering how in the heck I was going to prepare them) and off we went. Honestly, the bag of brussels stayed buried in the produce drawer for a good week.
Then, my husband saved the day. Yes, he gets all the credit for this bit of (simple) brussel sprout magic :)
Roasting transforms this vegetable into a little bit of heaven, while the olive oil and lemon juice combine to elevate the flavors even further. The way I kept eating these, you would have thought they were potato chips! I am so very grateful that I gave in to Abby's veggie curiosity and Jim's culimary creation. We happily snacked on brussel sprouts the whole night while watching the Olympics -- sounds crazy, I know! But this, my friends, is a little bit of foodiva magic. Promise. :)