A lot of my favorite vegetables are green, and while I don't eat them often brussels sprouts fall under both categories. Maybe it is because they are bite-sized, or because there is a slight crunch even when cooked, but it's so easy to eat one right after another.

The farm that supplies vegetables to my community supported agriculture (CSA) gave us brussels sprouts the Tuesday before Thanksgiving this year. We received probably a pound of them, so there were not that many. But I was determined to make them, and my CSA was great in supplying an easy recipe for roasting brussels sprouts [1].

Roasted Brussels Sprouts

• 1 1/2 lbs. brussels sprouts
• 3 Tbsp. good olive oil
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees F. (I used my toaster oven.)

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

They were so good that my husband, who has normally not liked cooked brussels sprouts, said that he liked them. I only wish we had more than a pound to go around, but then again it was just the two of us and we had so much else to eat.