Roasting is my favorite way to prepare most vegetables. It’s simple and is flexible with oven temperature, though low and slow will give a more tender result.
ROASTED BRUSSELS SPROUTS
1 lb Brussels sprouts
2 Tbsp olive oil
Preheat oven to 350F.
Trim stems from sprouts and cut in half. Toss with oil and salt and spread onto a baking sheet in one layer.
Roast for 30-45 minutes until softened in the center with browning and crisping on the edges.