Don’t be scared of your brussel sprouts, these brassicas are generally overcooked  and have gotten a bad rap for years.  Boiling them to death makes them mushy and ruins their nutritional value, it also causes them to release a sulphurous odor — yuck!  Stir frying, roasting or steaming are much better cooking alternatives.

1 lb brussel sprouts, rinsed, ends trimmed, tough outer leaves removed
1 T minced garlic (about 3 cloves)
1 T lemon juice
2 T olive oil
Sea salt and pepper to taste
1/4 cup freshly grated Parmesan cheese (optional)
1/4 cup roasted pine nuts (optional)

Preheat oven to 350°.  Place brussel sprouts in a roasting pan or a large cast iron skillet.  Toss in the garlic, lemon juice and olive oil until the sprouts are well coated. Sprinkle with sea salt (1/2 tsp – 3/4 tsp) and freshly ground pepper.

Put the pan or skillet in oven on top rack, cook for 20 minutes, then stir to coat with oil again. Cook for another 10 minutes. Then sprinkle with Parmesan and/or pine nuts and cook for another 5 minutes. The brussel sprouts should end up nicely browned with some of the outside leaves crunchy.

Notes:  I always salt a bit more at the table, I think the salt helps to reduce any bitterness.  Also, don’t overcook, if you are new to brussel sprouts, you can stick a fork or knife in them to make sure the interior is tender.