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The Boston Globe

Food & dining

Recipe for roasted Brussels sprouts

QUENTIN BACON

Serves 4

1  pound Brussels sprouts, trimmed 

2  tablespoons olive oil 

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 Salt and pepper, to taste 

3  tablespoons unsalted butter 

1  teaspoon mustard seeds, yellow or brown 

2  tablespoons capers 

 Squeeze of lemon juice, or more to taste 

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.

2. Cut the Brussels sprouts in halves or quarters (they should be bite-size). In a bowl toss with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet. It’s OK if some of the leaves fall off; they will crisp up, adding a nice crunch to the dish.

3. Roast the vegetables, turning once or twice with a metal spatula, for 20 to 25 minutes or until they are tender and smaller bits or leaves are browned and crunchy. Transfer to a serving dish and keep warm.

4. In a small skillet over medium heat, melt the butter. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, for 2 minutes or until the butter begins to foam and turns golden brown.

5. Add the capers and lemon juice - the butter will sizzle - and immediately remove from the heat. Season with salt and pepper. Pour the butter mixture over the Brussels sprouts. Taste for seasoning and add more salt, pepper, and lemon juice, if you like. “Adapted from All About Roasting’’

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