Paul Qui’s BRUSSELS SPROUTS. Found this recipe in the March 2012 PEOPLE Magazine.
The reigning Top Chef winner shares a dish that’s ‘a perfect combo of sweet, sour, spicy and salty,’ he says.
2 lbs. brussels sprouts, halved
4 tbsp. olive oil
Juice and zest of 2 small lemons
6 basil leaves, torn
½ chili pepper, chopped and remove seeds (optional)