Roasted Brussels Sprouts
I developed this recipe specifically for people who don’t like Brussels sprouts. Roasting them brings out their natural sweetness and they don’t get overcooked.

-Chef Tse

Serves 4

• 1 pound small Brussels sprouts, trimmed and cut in half lengthwise
• 3 tablespoons extra virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon fresh thyme
• Salt and pepper

Place a rimmed baking sheet on bottom rack of oven and preheat to 475 degrees. In a medium bowl, toss together Brussels sprouts, olive oil and a couple pinches of salt.

Once oven is preheated, remove baking sheet and place vegetables cut side down. Don’t crowd baking sheet or Brussels sprouts won’t caramelize. Return baking sheet to oven and roast 6 minutes. Toss vegetables and roast another 3 to 4 minutes until vegetables are tender. Remove from oven and toss with lemon juice and thyme. Taste and correct seasoning, if necessary. Serve hot.