{"id":60058,"date":"2015-02-19T17:25:46","date_gmt":"2015-02-19T16:25:46","guid":{"rendered":"https:\/\/ellerepublic.de\/rosenkohl-geroestet-mit-zitrone\/"},"modified":"2026-03-24T09:34:44","modified_gmt":"2026-03-24T08:34:44","slug":"roasted-brussels-sprouts-with-breadcrumbs-lemon","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-brussels-sprouts-with-breadcrumbs-lemon\/","title":{"rendered":"Roasted Brussels Sprouts with Breadcrumbs and Lemon"},"content":{"rendered":"\n

Think you don’t like brussels sprouts? Just like vegemite and marmite, they seem to conjure up reactions of love or hate. And of course they have their avid haters. Actually, they have topped the list of most hated vegetable in America and been equally vilified by the Brits despite their faithful appearance each winter at holiday time. But why are they so hated? Generally speaking, I would have to think that it\u2019s because we were all introduced to brussels sprouts as kids and since they are bitter, and kids generally don’t like bitter tastes, we never liked them BUT had to eat them (and everything on our plate!), so some of us anchored a lifelong distaste for these miniature heads of cabbages.<\/p>\n\n\n\n

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The key to success, I think, is cooking them properly to bring out their delicate sweetness and complex flavor. Roasting Brussels sprouts in the oven at a high temperature until they’re golden brown, the center tender and the edges crispy and browned is my favorite way to achieve this.<\/p>\n\n\n

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Roasted Brussels Sprouts with Breadcrumbs and Lemon<\/h2>
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