It is pretty clear that brussel sprouts are the vegetable de jour, as I see them featured as sides in many restaurants around town and a new recipe seems to pop up in the blogosphere about once a week. And why not? They are incredibly healthy, are extremely versatile, are readily available during the winter when we’re all craving something green.

I love the sprouts. Pretty amazing since I only started cooking them two years ago. Now DH and I eat them almost every week. And even with my obsession, I still make us order them when we’re out for dinner.

Want to hear one of the best complements DH has given me in a long time? He’s eaten those fancy sprouts, looks at me, and says “These are good, but I prefer yours.” Sometimes it’s the simple things.

So here is how I prep/roast mine. From here, you can do all sorts of dressings and flavors, but most of the time I find simple is best.

Roasted Brussel Sprouts

1-2 lbs brussel sprouts
Olive oil
Kosher salt
Fresh black pepper

Preheat your oven to 400 degrees and put a rack on the second rack from the top.

Rinse off the sprouts and shake off extra water. Then, chop off the ends of the sprouts and quarter them.

Place your sprouts on a cookie sheet. Drizzle with olive oil (about 1 tablespoon) over the sprouts, then sprinkle them with salt and pepper. Work the sprouts around on the cookie sheet until the oil is distributed.

Place them in the oven and roast for 15-18 minutes, stopping halfway to stir them. Some of the stand-alone leaves should be getting dark at this point. I have had a few times when they have started to smoke and I’ve still loved them.