For most of my life I feel like brussels sprouts have had a bad rap. I’d never even eaten this green vegetable until about six years ago when one of my friends made them for me. I was surprised by how much I liked them, and how easy they were to prepare. Around this same time, it seemed as if brussels sprouts went from being social outcasts to trendy, popping up on restaurant menus everywhere. It has become commonplace to see these mini cabbage-like bulbs paired with crispy bacon, caramelized onions, or even truffle oil.
Now, I make brussels sprouts frequently, always experiementing with different preparations. My new favorite thing are these Crispy Chopped Brussels Sprouts. There’s not too much to them, but the small, chopped pieces are what make this side dish so appealing. With a little garlic and lemon, these brussels sprouts are good enough to stand on their own, but are a perfect accompaniment to any meal. I’m already thinking about these for part of my Thanksgiving dinner.