This recipe is easy to prepare and delicious enough to tempt reluctant eaters.
Fall is upon us and the holiday season is right around the corner. While thinking of a vegetable-centric holiday table this year, I purchased a large bag of Brussels sprouts from my local market and tried out two of my favorite preparations.
The version below is pan-roasted, with delicious, almost burnt bits; the other is a lemony, thinly sliced version. Each one takes a matter of minutes to cook once in the pan, and each will, I think, change the mind of any Brussels sprouts naysayer.
Prep time: 10 minutes
Cook time: 10 minutes