I love roasted vegetables, especially roasted brussels sprouts. This is brussels sprout season, and I eat them on a daily basis, so I am in heaven.

We chose some brussels sprouts last week during our CSA pickup. They only lasted a day, with the way I eat them. The next day, I went to Harvest Fresh, our local grocery store. They had the most beautiful brussels sprouts on stalks, featured outside in big bins. I had never purchased brussels sprouts on a stalk before, so I excitedly picked out a stalk, and started preparing them for dinner when I got home.

I have tried to skip the parboiling step, to save time. When I just cut the brussels sprouts in half, and put them in the oven without boiling them first, they turn out unevenly cooked and dry. When I boil them for three to five minutes however, before I pop them in the oven, the end result is evenly cooked, evenly caramelized, moist, and succulent sprouts. These are also delicious finished in a saute pan, with some caramelized onions and pancetta or bacon.

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