Tselani
Serves 4
1 pound Brussels sprouts, outer leaves removed
3 shallots, peeled and cut in quarters
1/4 cup extra virgin olive oil
2 teaspoons salt
1 tablespoon sugar
Zest from one lemon
1 tablespoon fresh lemon juice
Preheat oven to 450 degrees. Cut the Brussels sprouts in half and place in a large bowl. Add the shallots, olive oil, salt, and sugar. Toss to coat. Spread the Brussels sprouts, cut side down, in a single layer on a rimmed baking sheet. Roast in the oven 25 minutes, until vegetables are nicely browned, stirring once.
Sprinkle lemon zest and juice over the vegetables and toss to coat. Serve hot.
1 pound Brussels sprouts, outer leaves removed
3 shallots, peeled and cut in quarters
1/4 cup extra virgin olive oil
2 teaspoons salt
1 tablespoon sugar
Zest from one lemon
1 tablespoon fresh lemon juice
Preheat oven to 450 degrees. Cut the Brussels sprouts in half and place in a large bowl. Add the shallots, olive oil, salt, and sugar. Toss to coat. Spread the Brussels sprouts, cut side down, in a single layer on a rimmed baking sheet. Roast in the oven 25 minutes, until vegetables are nicely browned, stirring once.
Sprinkle lemon zest and juice over the vegetables and toss to coat. Serve hot.
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