Roasted Brussels Sprouts

If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old made to eat liver and onions. Such soon after, is the sweet satisfaction of seeing that dyed-in-the-wool brussels sprouts avoider picking these roasted emerald jewels out of the pan and munching on them like candy. These roasted brussels sprouts were my sister Karen’s contribution to our Christmas dinner that year. Dead easy to produce (Karen usually doesn’t

bother with trimming the ends), you can roast them right in a cast iron frying pan in the oven. The key to success (according to my sister and I agree with her completely on this) is salt. Salt generously on the way in, more than you might normally salt vegetables. Once out of the oven, taste and salt again whether need be.

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