Roasted Brussel Sprouts

This recipe is my all-time easy favorite for brussel sprouts. The sprouts that you will receive in your fall shares are especially sweet because we harvested them after the frost. Try one raw while preparing them, they're much sweeter than the typical brussel sprout.

Ingredients
Brussel Sprouts
Extra Virgin Olive Oil
Salt and Pepper

Procedure

1. Preheat the oven to 375 F.
   
2. To prepare the brussel sprouts, pour them into a large bowl of water and gently swish them around. Drain. For the larger sprouts, peel off the outer layer, chop the base of their stems off, and cut in half. For the smaller sprouts, leave whole.
3. Toss in a bowl with a generous amount of olive oil, and salt and pepper to taste.
4. Roast until the sprouts are tender, bright green, and have a few carmelized, brown edges, probably not more than 25 minutes. Take care not to over cook as they will turn drab green and mushy.