Brussels Sprout Perfection

I loooooooooooooooooooove brussels sprouts.

Thankfully I have a very patient husband; my house reeks for hours after cooking them, which I do at least 3 times a week.

I find these odd little veggies so delightful that I have actually thought to myself on more than one occasion how insane it is that some people just boil them and put them on a plate. Although I have enjoyed them prepared many different ways, and with many different plate-mates, this preparation is by far my favorite. Just three ingredients, so as not to mask the unique flavor...

Los Ingredientes:
Brussels Sprouts 
Olive Oil
Sea Salt

If you aren't keen on the brussels sprout flavor (but eat them because you know they are good for you, they were on sale, your partner loves them, etc...) then add a little lemon juice before cooking them.

Method: 
1.) Preheat oven to 375 degrees.

2) Shave the brussels sprouts - make sure that you have some larger pieces and some very fine pieces. This ensures that you will end up with different textures in each bite. You can achieve this with a mandolin or just by slicing them with a knife.

3) Place the brussels sprouts in a dark baking dish. I actually like to use my round cake pan! They should pile up a little and should not be in a flat layer on the pan. Add enough olive oil so that all the pieces are just a little shiny.

4) Sprinkle sea salt.

5) Place in the preheated oven and let cook for about 15 minutes. Stir at least twice during the cooking process so that the little pieces don't burn to the bottom of the pan. They are done when the smaller pieces are brownish and the larger pieces have brightened in their green color.

I like to eat brussels sprouts by themselves for a snack but this also make a wonderful topping for a cheeseburger, a ribeye steak or as an addition to a quinoa salad. I even once made a sandwich out of it by adding a thick slice of tomato, bacon and parmesan cheese. (I'm drooling!)