I love Brussels sprouts, but have never cooked fresh ones. I think I'm going to add these to my Thanksgiving lineup.
1 1/2 pound fresh Brussels sprouts, cut in halves
3 T olive oil
salt and pepper
white wine vinegar
Toss 1 1/2 pounds halved Brussels sprouts with olive oil. Season with salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey if desired.