roasted brussels sprouts

This is the season of my discovering love for formerly-eschewed vegetables, and following my successful reconciliation with beets, for the first time ever, I bought brussels sprouts. They were the first of the season, and I only picked up a few; I was skeptical, as the smell of the boiling brussels from my childhood is still etched in my olfactory memory. My dad was the lone brussels eater in my house, and you couldn't get me, or my sisters, far enough away from them.

I honestly had no intention of ever cooking with these tiny cabbages... until a few weeks ago. I was having lunch with a co-worker who had brought in the ones she had made for dinner the night before. They were small and halved, browned at the edges and flecked with fennel and pepper. And they smelled incredible. Was it possible? I was persuaded.

The first night, I roasted my first brussels with olive oil, salt, pepper and shallots until they were tender and caramelized. They were so good. I haven't looked back since.

image via Country Living

This week, I bought them on the stalk. Did you know that this is how they grow? I had no idea!

To roast them, preheat to 350 degrees. Toss your brussels with olive oil, salt and pepper and cook until browned. I like them with shallots, but you could toss in garlic, fennel, or any type of onion. If you're able, try them on the grill! Finish with a little lemon juice, and serve alongside any main course.

Have a more creative preparation? Submit it to Food52. Their weekly recipe competition features brussels sprouts this week, and, if you win, you'll be included (and given full credit for your delicious idea) in their forthcoming cookbook.