I was standing in line at the grocery store the other day and the woman behind me was looking at my purchases and she said half-jokingly:  "Brussel Sprouts - who eats those?"  I told her that I do, and we got into a conversation about how I prepare Brussel Sprouts - which is roasted.

I roast almost all of my vegetables;  It just brings out the flavor better.  From Brussel Sprouts to carrots - squash to parsnips, a little time in the oven improves most things.

How do I do it?

  1. Peel, trim, and cut your vegetables to a similar size.  You want them to roast some-what evenly.
  2. Place them on a half-sheet pan.
  3. Drizzle with olive oil, sprinkle with fresh-ground pepper and Kosher Salt.
  4. Toss to coat.
  5. Place in a 425 degree oven for about 15 minutes - or until done.