1 pound brussel sprouts (washed and trimming the ends) 2 tbsp olive oil 1 tbsp lemon juice 2 tbsp Autumnberry, salt, and pepper to taste Half a lemon sliced thinly
Preheat oven to 475-degrees Cut the brussel sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the brussel sprouts have room to breath. You want them to have enough space to move around when shaken up a bit. Toss the sprouts in olive oil (Autumberry, salt, and 1 tsp pepper) Place into the oven and let roast for 10 minutes. Check on them and shake them a bit as well as rotate the pan so everything starts get color evenly. After 5 more minutes, shake th sprouts to ensure everything is getting evenly roasted. Add lemon juice and lemon slices so that they caramelize nicely.
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.