Roasted Brussels Sprouts Recipe

Many people have an aversion to Brussels Sprouts that I've never quite understood. Perhaps they harbor a resentment left brewing by some overcooked tiny cabbages from their childhood. Who knows. Nevertheless, I love 'em and this recipe develops their flavor through roasting and adds a little sweetness to balance natural bitterness in the sprouts.

Ingredients:

• 2 little bushels of Brussels Sprouts (about 30-35 sprouts)
• 3 Cloves of Garlic, smashed with the back of your knife
• 3 Tbs Extra Virgin Olive Oil
• 1 Tbs Light Brown Sugar
• 1/2 Tsp Kosher Salt
• 1/4 Tsp Fresh Ground Black Pepper

Preheat oven to 375 degrees.

In an oven proof, covered, casserole, combine all ingredients and mix thoroughly so that the Brussels Sprouts are well coated. Roast, covered, until sprouts are just tender (about 40 minutes).

Note: These can also be done on an outdoor grill, and then I guess you could call them Grilled Brussels Sprouts. Instead of using a covered casserole, make a packet out of tin foil and seal well. Roast the sprouts over indirect heat, with the grill covered, for the same amount of time.