Roasted Brussels Sprouts

A recipe/technique for those hopeless many that can’t help but ruin good vegetables. Ask people if they like brussel sprouts. Chances are they’ll all say they don’t. The reason here is the same reason people don’t like asparagus. They’ve only ever had it mangled, maimed, and generally destroyed by incompetent cookery. This recipe makes cooking prefect brussel sprouts fool-proof, mainly because it doesn’t involve boiling water at all. The little cabbages also have so much sugar in them that they’ll burn before they every turn to mush in the oven, so you can cook them to perfection just by keeping an eye on them and pulling them out when they’ve started to brown.