Roasting Brussel Sprouts

My favorite veggie of the moment is most definitely brussel sprouts. No question. Now, I'm not talking about the soggy gross brussel sprouts that emerge from the microwave - no, no, those are still as nasty as they were when I was eight. Roasting brussel sprouts, however, produces an entirely different result that seriously will make you excited about eating your veggies! It's really weird how many people don't know about this technique, actually, because it's super fast, easy, and addictive. Just try it. Even if you suck at cooking you can do this, and then you'll feel like King (or Queen) of the Kitchen after you do.

Roasted Brussel Sprouts

-Sprouts (however many you want!)

-Olive oil

-Salt (I prefer sea salt, but you don't have to be as snobby)

-Pepper (fresh ground is so much better! Get a pepper mill already if you don't have one!)

Preheat oven to 350F. Prepare the brussel sprouts: rinse in a colander, then peel off any yucky looking leaves or cut out any bad spots. Using a paring knife, cut all sprouts in half. Once they've all been halved, toss with a tablespoon or two of olive oil, and arrange on a baking sheet cut side down. Sprinkle some salt and pepper over them, then pop in the oven for 20 min. Remove when they have started to brown. After that you're ready to enjoy some fantastic brussel action!