I don’t know why there’s such a prejudice against brussel sprouts in this country. Maybe it’s because the traditional American way of preparing them–and vegetables in general–is very bland and devoid of depth and flavor. Raw or plain baked vegetables are not extremely flavorful, but simply sautee or roast any vegetable with a little olive oil or butter and magic happens. These brussle sprouts are a treat, and warm out of the oven they make a perfect side on a snowy night. Chop off the ends of the sprouts and cut them in half. Place them in a baking pan and drizzle generously with olive oil. Add a tablespoon of butter, as well as salt and pepper, then pop them in the oven at 375 degrees. I leave them in the oven for about an hour, as I like them crisp. Enjoy!