Return of the Sprouts

I once got in trouble for flushing Brussels sprouts down the toilet... though I should really say trying to flush Brussels sprouts down the toilet, as it ended with a flooded bathroom. The other night when my mother said she was making Brussels sprouts with dinner, I had flashbacks to that unfortunate night and was reminded of my serious loathing for Brussels sprouts. Then I remembered: I have had Brussels sprouts that I enjoyed - nay, loved - at Craigie on Main in Cambridge. They were roasted in duck fat, and were to die for. Though the owner and chef of Craigie, Tony Maws, is a demigod and I knew I couldn't hold a candle to his cooking, those Brussels sprouts gave me hope that an edible sprouts recipe was out there somewhere.

Since we don't often have duck fat laying around the kitchen, I told my mom I would be in charge of the sprouts and set off to find a recipe. I didn't have to look far, as obviously good old Ina had a great one.

Roasted Brussles Sprouts (adapted from Ina Garten)

3 cups Brussels sprouts

3 tablespoons olive oil

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1. Wash the sprouts, cut off the brown ends and pull off any discolored leaves. Cut the sprouts in half, and place them in a large mixing bowl.

2. Mix in olive oil, salt, and pepper until the sprouts are evenly coated.

3. Bake on a tray in an oven preheated to 425 degrees for about 35 minutes.

I'll concede that this recipe isn't very exciting, but I wanted to prove that there are alternatives to cooking Brussels sprouts other than boiling them and slathering them in butter. These end up crispy and browned and satisfy any salty, French fry cravings.