Last week I was still finding a few farmers market vendors with Brussels Sprouts, but I think we are nearing the end of these with our temperatures starting to warm up here in LA. My hubby makes this Roasted Brussels Sprouts dish for the guys at his station. It’s a side dish for them, but a hearty vegetarian main dish as well.
Once you wash and cut them in half lengthwise, toss them with olive oil and salt and layer on a baking sheet.
Roast for 35-40 minutes, until outer leaves start crisping up.
While they are roasting, prepare the dressing.
Add the lemon zest and juice, and then the dressing to the warm sprouts. Garnish with fresh basil and chili peppers. (You could also chop the pepper for smaller pieces.)
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