These got a little browned, but they were still crunchy and delicious.

When I announced that I wanted to make brussels sprouts, inspired by a recent recipe in the New York Times, my father let out a loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be somewhat unpleasant. However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted this recipe from the NYT to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds.)

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