I am convinced that olive oil, salt, pepper, and 35-40 minutes at 400 degrees can turn anything into edible gold.
Case in point: Brussels sprouts. Most people cringe in horror at their name, fearing mushy, steamed green blobs. However, since I transformed a previously-hated vegetable (broccoli) into something I ate as fast as I could shovel it into my mouth by the holy trinity of olive oil, seasonings, and heat, I thought perhaps I could do the same with Brussels sprouts.
Enter the Barefoot Contessa and a pound of Brussels sprouts from Tantré Farm.
Result: I ate half a pound of these delectable morsels all by myself. John commented, "That's a lot of Brussels sprouts."
Yes. Yes it was. And they were wonderful.