You know how you thought French fries were the only vegetable worth eating? You were right. UNTIL TODAY.

Now, maybe I've been living under a rock, and I have (you should see my apartment! Take my wife!), but I've clawed my way out and I'M NEVER GOING BACK. Roasted Brussels sprouts are The New Truth and The New Light. They're tender and roasty on the inside, have delectable crispy outer leaves, and the perfect mix of salt and pepper and OH MY! They are the best way to get all your nutrients in the winter, and you're a fool if you're not eating them tonight. And always.


Of course, the instructions I use are from the PPK because Isa Chandra Moskowitz is my culinary goddess and god and knows All. It's so easy — read the "recipe" but basically, you just get a bunch of Brussels sprouts, lightly coat them in olive oil, and then toss them with salt and pepper. You can finish with a toss in a tiny bit of balsamic vinegar if you'd like. Then you roast them at a super high temperature for a short time — like 400F for 20 minutes. Flip 'em once about half-way through. That's it. That's all!


Serve them with more of them. Enjoy!