Roasted Brussels Sprouts
I bought 2 pounds of Brussels sprouts. One pound became Dijon-braised brussels sprouts, which is my usual way to cook Brussels sprouts. What could I do with the other pound? I roasted them in Ina Garten's way. Toss them with olive oil, salt and pepper and bake them. That's all. Those were simply good and lighter than dijon-braised. I thought the sprouts' natural bitterness tasted stronger than dijon-braised, but serving a small bowl of them as a side dish, it's not a big deal. J won't eat more than a small bowl of Brussels sprouts at once anyway.
