Fall produce isn't just about pumpkins and squash, which is what most people assume. Other vegetables, too, reach their prime in the fall. Right now you'll find a host of cabbages in season, including the entire family—cauliflower, broccoli, and Brussels sprouts, which are my personal favorite. These mini cabbages are so adorable—I just wish more people liked them.
When it comes down to it, you either know how to cook Brussels sprouts or you don't. Those that don't know how to cook them ruin it for everyone else. A pot of over-boiled sprouts never could make anyone like the vegetable (kids liken the smell to stinky feet). The correct cooking method is key to coaxing out the natural sweet flavor of sprouts. No other method can do that better than roasting.
The simplest way to prepare sprouts for roasting is to toss them with oil, salt, and pepper. Then just roast until tender, about 25 minutes. You can customize the basic recipe to suit your own tastes, e.g. add some herbs or vinegar or even lemon juice. For this recipe I utilize preserved lemons I made earlier in the year. Thin slices of the lemon rind along with some of the briny juice give this dish a noteworthy zip. You will love sprouts prepared this way.
Roasted Brussels Sprouts with Preserved Lemon
2 pints or 1 stalk Brussels sprouts, ends trimmed, large sprouts halved
fine sea salt
freshly ground black pepper
2 preserved lemon wedges, pulp discarded, thiny sliced
2 tablespoons preserved lemon juice
Preheat oven to 375 degrees F.
On a large rimmed baking sheet, toss sprouts with a good drizzling of olive oil. Season with salt and pepper. Scatter preserved lemon slices over top and drizzle with lemon juice. Roast, tossing once or twice, until knife tender, about 25 to 30 minutes. Yield: 4 to 6 servings as a side dish.