Holiday traditions are great, but so are culinary surprises. New recipes are fun for the cook and a treat for the guests. We quizzed a few of our favorite caterers and love this recipe.
Before you say “Brussel sprouts? Yuck!,” keep reading. This dish is delicious and quick to prepare.
Crispy Brussel Sprouts
2 lbs. brussel sprouts
6 tbsp. olive oil
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. lemon zest (use a fresh lemon)
Preheat oven to 425°.
Trim the stems off the sprouts (if any) and slice in half length-wise. Place in a large bowl.
Preheat two rimmed baking sheets with in the hot oven for about five minutes. (Rims are a must to keep the oil in place.)
Add the oil, salt, and pepper to the sprouts and toss well.
Grab mitts and remove hot baking sheets and then divide the sprouts evenly between two sheets, placing them cut-side down.
Pour remaining oil from bowl on the sprouts.
Roast in oven for 10 minutes. Swap the pan on the top shelf for the pan on the bottom about halfway through.
Sprouts are done when they are browned and crispy.
Remove baking sheets from oven and sprinkle lemon zest. Yum.
Don’t worry. You can still make a classic green bean casserole topped with canned fried onions. We don’t judge. (Because a few of us will be making that dish on Thanksgiving, too!)