Roasted Brussels Sprouts with Lemon, Parsley and Garlic

Brussels sprouts!  I am in love with these mini-cabbage full of vitamins and nutrients.  They have been making an appearance on my Thanksgiving table for quite a few years.  This year, rather than coming in a mesh bag, cut up from their stalk, the brussels sprouts arrived from the store attached to their stalks, looking regal and proud.

When it came to Thanksgiving, I chose to deal with each of the stalks separately - roasting the brussels sprouts from one of them as I have in the past - cutting them off, halving, and drizzling with oil.  The other stalk was an experiment - my first time roasting the brussels sprouts whole, attached to the stalk.  Both ways were delicious in their own ways.  Try each one and let me know your favorite.