A while ago, I banned brussel sprouts. I had tried a few recipes, and they never tasted good. So when someone mentioned that they loved roasted brussel sprouts to the point of scouring three different grocery stores in search of frozen brussel sprouts, I was dubious.
But I am nothing if not forgiving, so I gave the mini-cabbages another try. I picked up fresh brussel sprouts from the West Side Market (from the Old Man in the OSU hat), chopped them in half, sprinkled them with olive oil, salt, and pepper, and popped them in the hot oven.
It is truly a testament to the roasting process that it can even make brussel sprouts, indeed, taste yummy. The bitterness is muted by a roasted sweetness, making this previously unloved vegetable actually tasty.