Ingredients
1 3/4 pounds (750g) brussels sprouts
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1 lemon, zest finely grated
1 tablespoon finely grated ginger
1 teaspoon sugar
sea salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Concentrated lemon — cakes, frostings, glazes, curds
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Set the oven to 390°F / 200°C. Cut the bottom off the cabbages, remove the outer leaves and cut the brussels sprouts in half. Whisk the olive oil with the lemon juice, zest and ginger. Spread the brussels sprouts in a baking dish and mix them with the aromatic oil using your fingers to coat them thoroughly, sprinkle them with sugar and salt. Put the baking dish in the oven and turn the cabbages with a spoon or spatula after about 10 minutes and then every 5 minutes to prevent them turning too dark. Take them out of the oven after about 25-30 minutes or when they are golden brown and al dente.