Roasted Brussel Sprouts

My journey with brussel sprouts started about a year ago when my neighbor brought me a large stalk of them she had purchased at the farmers market and couldn't finish off. At the time, I had no idea what to do with them. Enter Google. :)  So many recipes I found seemed to want to cover them with sugar or a creamy sauce, but I really wanted something that would show off their actual flavor (since I didn't know what that was).  I decided to stick with a more basic recipe and just roast them...and they were fantastic!  I was delighted to see them back out at the farmers market last week.  Whether you buy them by the stalk or pre-cut, I hope you enjoy them as much as me.  Don't be afraid to let the outer leaves get nice and dark.

Preheat oven to 450 degrees.  Cut large sprouts in halves or quarters.  Toss in a bowl with olive oil, sea salt, and fresh cracked pepper.  Spread onto a baking sheet.  Bake about 10 minutes or until you see the outer leaves start to turn dark and crispy, giving the pan a toss every few minutes to turn some of the sprouts over.