For those of you who feel as I did, that there is no good way to fix a brussels sprout, I am here to prove you wrong. Roasting. That is the answer. It creates a wonderful, nicely browned, well cooked vegetable, full of flavor and nutrition. I learned a new technique while reading an article about roasting various vegetables and that is to cook them on parchment paper. I tried this today with the roasted vegetables I made for our Sunday roast beef dinner. The vegetables did not stick at all to the paper which is often the case when I have just put them on a baking sheet. I would lose half the veggie on the tray due to sticking. It makes clean up a breeze also.
Roasted Brussels Sprouts
1 lb. small to medium brussels sprouts (stems trimmed and outer leaves removed)
salt and pepper
Preheat oven to 475 degrees. Line a baking sheet with parchment paper. Cut the brussels sprouts in half and toss in a bowl with olive oil, salt and pepper to taste and coat the sprouts. Lay the sprouts cut side down on the baking sheet and bake for 15 minutes. Put in a serving bowl and dust them with a grating of Parmesan cheese. Serve hot.