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Sue Riedl/The Globe and Mail

I don't think I'm the only one who got over her childhood Brussels sprouts loathing when I discovered the tender, nutty, roasted version of this fall veggie. You can give this easy side dish an extra punch of flavour with some simple additions: a squeeze of fresh lemon, some capers and slices of red onion or apples. Then sprinkle with a little crumbled sheep's milk feta. Are you thinking it would taste great with a roast chicken? I am.

Servings: 4


500 to 600 g (about 30, depending on size) Brussels sprouts

2 tablespoons olive oil

1 teaspoon kosher

a squeeze of fresh lemon

1 tablespoon capers

1 small, peeled and diced apple

Salt and pepper


Preheat oven to 400 F. Clean Brussels sprouts by trimming the ends off the stems and pulling off any browning leaves. Halve the Brussels sprouts lengthwise and toss in a medium bowl with olive oil and kosher salt until evenly coated. Line a cookie sheet with parchment paper and spread the oiled Brussels sprouts evenly on it, cut side down. Bake for about 20 minutes or until the outer leaves are crisp and all sides are golden brown. Allow to cool to until just warm. Before serving toss with lemon juice, capers and apple. (Alternatively, you can add a splash of balsamic, about a 1/2 teaspoon of maple syrup, 1/4 cup thinly sliced red onion and 1/2 cup shaved Parmesan). Season with salt and pepper and serve.