oven roasted brussel sprouts

If any food is given a bad rap, it's brussel sprouts.  I mean, I can remember watching an episode of Full House as a child, and even Uncle Joey was hiding his brussel sprouts in his napkin!  My parents never cooked them, so I just assumed they were anything but tasty . . . until I mustered up the courage to try them at TBM [where else?].  Immediately, I fell in love with a new green vegetable.  Byron likes them, too, so we've been eating them quite regularly since we discovered their awesomeness in the fall.  

Ingredients:
1 lb. fresh brussel sprouts, halved
2 tbs extra virgin olive oil
1 tsp minced garlic
salt & pepper to taste

(makes about 5 servings)

Directions:
Preheat oven to 375 degrees.

Combine olive oil and garlic in a measuring cup.  Toss brussel sprouts in the oil/garlic mixture in a medium mixing bowl.  [They should be covered in enough olive oil to look wet.]  Spread onto a large baking sheet.  Sprinkle with salt and pepper.  Put them in the oven for 20-25 minutes, rotating & stirring the brussel sprouts at 15 minutes.  When the brussel sprouts are soft and slightly seared, remove them from the oven.  Sprinkle additional salt and pepper to suit your taste buds.  Enjoy!