Roasted Brussels Sprouts

So you think you hate Brussels Sprouts.  Have you ever tried them?  (in my best "mom" voice)

Really, though, I think a lot of people have only ever had the majorly over-cooked stewed kind which are nasty.  Try these and I think you'll change your mind.

Ingredients:
About 15-20 Brussels Sprouts, bottoms trimmed and any ugly leaves pulled off
3 tbsp olive oil
4 tbsp brown sugar
1 tsp freshly ground pepper

Directions:
Preheat your oven to 350.

In a bowl, toss sprouts with olive oil until totally coated.  Sprinkle in brown sugar and pepper and toss.  Pepper and brown sugar will not evenly coat the sprouts: don't worry. (As they cook and you turn them, they picked up a "glaze" off the bottom of the pan)

Pour sprouts into a high-sided glass pan just large enough for them all to fit (I used an 8x8 brownie pan), scraping the bottom of the bowl to get the last of the olive oil/sugar mixture on top of them.

Cook, turning every 10 minutes, for 40 minutes, or until soft.

Serve warm or cold.  Equally delicious.