Easy Roasted Brussels Sprouts

Let's be honest.  Brussels sprouts have a bad reputation.  You may be thinking, "Well yeah, they taste awful," and have unpleasant flashbacks of bad cafeteria lunches.  Anyway, I think that you might give them another chance if you prepare them another (more delicious) way.  By roasting any vegetable, you bring out the best flavors by creating caramelization (is that a word?).  Here's probably the best part:  by slicing the sprouts, some of the leaves separate and turn into crunchy little chips after roasting in the oven.  Amazing.


Ingredients:

• 1-2 tbsp olive oil
• 1 lb Brussels sprouts, rinsed 
• salt and pepper

Take each rinsed sprout and cut the tough part of the stem off.  Then, carefully slice each sprout.  Think of the stem as the South Pole and slice from North to South.  You should get 4 to 5 slices from each one, depending on their size.  Don't worry if some of the leaves separate; you'll end up with those extra crunchy pieces that are surprisingly addicting.  Line a baking sheet with foil and toss the sprouts with the oil, salt and pepper.  I used about 1/2 tsp of kosher salt (which = 1/4 tsp table salt) plus some ground black pepper.  Bake in a 375 degree oven for 7 - 10 minutes.  Check on the pan halfway to see if the sprouts need to be stirred around.  You're looking for a brown caramelized color, but also stick a fork in the slices to test if they are done.  Serve immediately, and be sure to marvel at how different (and delicious) Brussels sprouts can taste when you cook them the right way!