Sorry if the Brussels sprouts are a bit dodgy looking, the bugs really went at them this year!
-Snap the sprouts off of the stem.
-Soak them in some water.
-Take the bottom centimeter off of each sprout and peel back the outer leaves until the sprout is clean and unblemished looking.
-When you have done all the sprouts, cut each one if half and then toss them with a TBS of olive oil and a pinch of salt.
-Oil a baking sheet, then spread the sprouts out to roast at 425 until well browned, about ½ hour.
-Brussels’s sprouts have a real affinity for cheese (as do most good things!).