Roasted Brussel Sprouts

I'm a new convert!  Yum!

OK, I admit, I have never been a big fan of Brussel Sprouts.  As a matter of fact, not long ago, a wonderful neighbor offered me a whole stock and I refused them because they are... well, Brussel Sprouts.  The smell, they stink and they taste like tiny heads of cabbage, which is just off-putting to my nose. 

However, I watched an episode of Cook's Illustrated where they roasted Brussell Sprouts and Christopher Kimball said that the smell of Brussel Sprouts becomes nutty, fragrant and appealing when roasted.  My husband has mentioned he likes them, so I figured why not give them a go. 

The conclusion?  Mr. Kimball was right.  These are utterly delicious.  The only thing I might do differently next time is to cut them in half.  These were large Brussel Sprouts and I think they would have roasted better had I cut them in half.  In any event, they were delicious.

Roasted Brussel Sprouts
Serves Six

1 1/2 lbs Brussel Sprouts
3 TBS Olive Oil
1 tsp salt
Fresh black pepper

Preheat your oven to 400 degrees.  Clean sprouts by cutting off the dry stem and removing outer leaves.  Cut the sprouts in half if they are large.  Add the sprouts to a large bowl.  Add oil and toss with your hands until all the sprouts are lightly coated. 

Transfer to a medium sized metal cookie sheet or a metal 9x13 cake pan.  Spread out sprouts.  Sprinkle salt and pepper over the top.  Roast for 20 minutes, then shake the pan to roast the other side.  Bake another 15-20 minutes more.