small brussels sprouts
apple cider vinegar
freshly-ground black pepper
toasted pecan pieces
freshly-grated parmesan cheese
1Preheat oven to 350°F (175°C).
2Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present). Drain and pat dry.
3Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
4Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar. Salt liberally and add freshly-ground black pepper to taste. Toss with a spatula to coat.
5Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again, and add pecan pieces.
6Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
7Bake an additional 5 minutes.
Originally Posted: Fri, Dec 4, 2015