Roasted Brussel Sprouts with Lemon Pepper

Ok, so what’s not to like about these guys. I can’t believe I never ate these things until about two or three years ago. Maybe it was because of the Leave it to Beaver episode where the Beaver refused to eat his because they were so bad. Those of you who are old enough know the episode, Ward made him sit at the table all night until he ate them. Ok, enough of that. So when I joined a CSA farm about three years ago we received several boxes with these inside. Making a point to try new things and not wanting to waste the organic vegetables, the following is what we did. As a matter of fact we do this every time we roast these guys and have found no reason to change. Imagine these as being miniature cabbages. If you haven’t tried them you are missing out.

Cooks Note: Now before we get started a word about lemon pepper. Not all lemon peppers are created equal. I learned this on a fishing trip in Northern Ontario. I’m not sure why, but the Canadian’s up there get the best lemon pepper. What you are looking for is more lemon than pepper. Most of the varieties available in our supermarkets have too much black pepper overpowering the dish. All is not lost though, I’ve done the leg work for you. I found the best lemon pepper in our area is the Cajun Injector brand. Yep, the turkey frying guys. I keep this in my cupboard at all times and use it in many ways. It is available at Bass Pro shops, Cabela’s, and online of course.


Take as many brussel sprouts as you want and place them in a baking dish. Drizzle olive oil over the top. Mix well with your hands. Sprinkle as much lemon pepper as you want and roast at 400 degrees for 30 to 35 minutes stirring half way through. Enjoy!     


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