Say hello to my new favorite vegetable.
"New" because it's been years since I had brussel sprouts, and I thought they were gross. (My kids would agree with that).
But now I can't seem to get enough of them. Roast some for dinner and I think you'll agree!!
12-15 brussel sprouts, rinsed, stems trimmed, and cut in half
few tablespoons olive oil
1 teaspoon kosher salt
pinch of pepper
Toss brussel sprouts, olive oil, salt and pepper. Roast at 425 degrees for 20-30 minutes, stirring every 10 minutes until fork tender (still a slight crunch). Sprinkle with a little more salt and pepper, and eat hot right out of the oven!