Don't Fear the Brussel Sprout

I used to fear the brussel sprout. I had them steamed to death and resembling the color a face turns when experiencing sea sickness. Basically, not a great first introduction. Years later I bravely tried again only to realize that these little green balls are pure genius! The more simple the ingredients, the better the dish—and this recipe is fool proof. You’ll have sprout skeptics begging for a second helping.

extras: a splash of balsamic is always nice if you want a bit more tang and meat-eaters, add a bit of pan fried pancetta for some smoky-salty goodness.

Brussel Sprouts:

10 brussel sprouts, halved + trimmed

2 T extra virgin olive oil + 1 T for topping

1/2 lemon, juiced

1 T Maldon sea salt + 1 t for topping