Recipe: Roasted Brussels Sprouts

ROASTED BRUSSELS SPROUTS
Source: Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl
Servings: 8 to 10

These sprouts are roasted until they're almost incinerated. which gives the little nuggets an amazing, almost candy-like sweetness, Even people who think they don't like Brussels sprouts invariably like these.

Another possibility for this underused vegetable: Cut each sprout into a finely shredded julienne and saute in butter just until wilted, about 7 minutes, add salt and pepper and a hit of cream, and serve. It's sort of like hot cole slaw, only richer and incredibly delicious.

2 pounds small Brussels sprouts, trimmed
3 tablespoons olive oil
Sail and pepper
4 slices thickly cut bacon, diced

Preheat the oven to 400 degrees F.

Put the Brussels sprouts on a baking sheet or cookie pan with sides, sprinkle with the olive oil, and toss so that each sprout is coated, Spread the sprouts out so the' are in a single layer, and sprinkle with salt and pepper. Top with the diced baron.

Cook, turning the sprouts once, for about 20 minutes or until they are very dark and crisp.

Serve at once.