Roasted Brussel Sprouts

I don't know when my palate matured enough for me to enjoy Brussels Sprouts, but I can't believe now that there was a time I didn't like them. They are such a delicious vegetable, and frankly, if you prepare them this easy (and very traditional) way, you will earn some new fans of the petit chou.

These are easy to make a bit ahead of time, though they might get soggy if the steam gets trapped. I like to make them to the point where they are almost crispy.

1.5 lbs Brussels sprouts
3 tablespoons olive oil
kosher salt

Preheat the oven to 400 degrees.

Wash and trim the Brussels sprouts and cut in half. You want to remove any leaves that are yellowish and the bottom hard brown stem. Add to a roasting pan. Toss with olive oil, salt and pepper.

Roast for about 30-40 minutes, checking every 10 or so minutes. They are done when the outside is caramelized and nicely brown, and the inside is tender. Toss with some salt and pepper if needed.

If you are going to wait to serve them, cover them with a tent of foil to allow some steam to escape, otherwise they will become soggy.