Sprouts!

Ask just about anyone which vegetables they hate the most, and Brussels sprouts are likely to be at the top of the list. I'm not sure what these humble mini-cabbages have done to garner such deeply negative feelings, but it can't have been good. I think the trouble is that they let themselves get boiled by decades of well-meaning but not-culinarily-inclined mothers. If that's the case, then I have to agree with the majority opinion: Boiled Brussels sprouts are gross. Broiled Brussels sprouts, on the other hand, are super tasty.

Plus, they're such an awesome-looking vegetable. We got a whole huge stalk of them at the farmers' market the other day, which was great just to have around the house:

Come on, how could you not love these gorgeous little guys? They grow in turrets!

And they couldn't be easier to cook. We pulled them off the stalk and peeled off the outer leaves as needed, just as you'd do with a head of lettuce. Larger sprouts were halved; smaller ones were left whole. All of them were then spread on a baking tray with salt, olive oil, and some chopped garlic. Bacon is the traditional accompaniment here, but being vegetarian, we were content to do without.

Then we threw them in the oven and cooked them until they turned crispy. We had the oven set to 425 F, but sprouts are pretty flexible, so you could do them at a higher or lower temperature as long as you keep an eye on them. They came out browned on the outside and a little creamy on the inside, the perfect accompaniment to the last of our leftover onion soup from Thanksgiving.

Finally, I note in closing that the correct spelling, as you have no doubt noticed by now, is "Brussels sprout." As in, sprouts from the city of Brussels (capitalized, as the proper noun it is). They do not appreciate being called "brussel sprouts." Menu writers, take note.