Roasted Brussels sprouts with caper and golden raisin relish

Toss halved sprouts with three to four tablespoons of olive oil and at least a tablespoon of salt.

Arrange cut side down on a bare sheet tray for maximum contact.

Roast at 500F for 15 minutes until the leaves are crisp and the cut sides are well browned.

Combine chopped parsley, thinly sliced scallions, fried capers and chopped pickled golden raisins.

Preheat a nonstick pan over high heat with about three tablespoons of olive oil and fry a whole jar of drained, dried capers four to five minutes until golden, crisp and dehydrated.

For the pickled golden raisins, boil white distilled vinegar with sugar, pour over the raisins off the heat and marinate about an hour.

Zest the whole lemon in, add the juice of one large half, stir, then add 75 g of olive oil and stir to combine.

Scoop the roasted sprouts into a bowl, add at least three to four large dollops of the relish and a few strong grips of grated Parmigiano Reggiano, and toss.

Pile on a platter and top with more Parmesan and a few spoonfuls of the relish.