When the scent of roasted brussels sprouts causes an instant and unstoppable craving. I could smell them in the hallway yesterday, and it smelled so good that we bought some at the store last night and cooked them up tonight (along with a roast chicken). Just cut them in half, toss them in salt, olive oil, and a little water, put them on a cookie sheet, and bake -- first covered to steam them, then uncovered for browning. Voila: delicious little bits of roasted vegetable heaven. I have a recipe to roast them with bacon and pecans, which is super yummy, but the simple way is good, too.
Brussels sprouts are a recent discovery for me, only within the last few years -- there's a restaurant in San Francisco that makes them when they're in season, and the first time I was there with friends and we ordered them, we ended up having to get a second bath, they were so good. But it was only last winter that I decided to take a hand at cooking them myself, and so far it's been a resounding success. I only wish we could get good ones all year; I don't like very many vegetables, so finding a new one I can happily eat is always a victory.
full