Adapted from Cleveland Heath, Edwardsville, IL
8 oz. fresh Melissa’s Brussels Sprouts
1 T. good olive oil
Salt and freshly ground cracked pepper
Sauce*
2 T. good olive oil
1 T. fresh lemon juice
1 Melissa’s medium shallot, finely chopped
1 T. capers
2 T. freshly grated Parmesan
Preheat oven to 400° F. Toss Brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.
While sprouts are roasting, make sauce; set aside.
In a small bowl, combine olive oil, lemon juice, shallots, and capers. Toss with roasted Brussels sprouts, salt and pepper to taste. Place into a serving dish, top with Parmesan cheese, and serve hot.
*This sauce was so tremendously good, by the way, that I made some up separately to use to dip Italian bread. Yummy!