Wayne Boatwright > wrote in
:

> On Thu 10 Feb 2005 05:28:31a, SequoiaGiganti wrote in
> rec.food.cooking:
>
>> Hi again, how are you all doing?
>>
>> In the attempt to eating more healthy less starchy stables I am
>> trying to replace starch stables such as potatoes with greens such as
>> brussel sprouts (he, the look on the farmers' faces when I say I want
>> a big bag of them, when they are used to people only buying a couple
>> of handfulls). I prepare mine like this: steam 5-10 minutes and
>> sautee in salt and butter. I'm getting tired of this delicious
>> method, though. I'm looking for inspiration for other ways to prepare
>> them.
>
> Slice in half. Toss in olive oil, herbs, Kosher salt, and crack
> pepper. Roast until lightly browned.

Lightly? This is one of the rare occasions in the kitchen where overcooked
is that way to go, let them roast until they are thoroughly browned, they
develop a deeper flavour as the sugars carmelize.