Are brussels sprouts still popular on restaurant menus in your neck of the woods? Here in Detroit, (mostly fried) brussels sprouts had a boom of OMG ON EVERY RESTAURANT MENU EVER, but that seems to be waning. I still spot them at a few places around town, but for the most part, I’ve transitioned back to making them at home.
While fried brussels sprouts are absolutely delicious, they are 1.) absolutely not healthy and 2.) absolutely a total mess to make at home, with oil splattering everywhere. So my husband and I much prefer to roast our brussels sprouts. In fact, we really like roasting them to the point were they are almost but not quite burnt (which kind of mimics that fried brussels sprouts taste). I held back a little for these photos, so you could actually tell that the subject is brussels sprouts, and not just a skillet full of super brown bits. But feel free to over-roast the sprouts if you like it that way as much as we do.
I finished these roasted brussels sprouts with a simple tangy-sweet glaze made from fresh lemon juice and pure maple syrup. I also tossed in some almonds for crunch, and a thinly sliced Fresno pepper for some sweet heat.