Brussels Sprouts

To pluralize or not to pluralize, that is the question with Brussels Sprouts. Cultivated in large quantities for the first time in the 1200s in Belgium, this Brassica family black sheep was named for their capital. The Netherlands quickly took over production--today they produce three times as many Brussels sprouts as the US does. So if that elided "s" gives you pause when you go to write out this veggie's name, take comfort that in Dutch, the Belgium capital is called "Brussel".

I think Brussels sprouts get a bad name because over 80% of US production is for the frozen food market. But they're really good and surprisingly simple to prepare.

Roasted Brussels Sprouts

2 lbs Brussels sprouts
4 T olive oil
1 t salt
1/2 t black pepper

Preheat over to 400 degrees. Peel or cut off any gross bits, then rinse and dry the sprouts. Cut in half lengthwise, then toss with the other ingredients. Lay out on foil lined cookie sheet or pan, roast for 30-40 minutes. Recipe originally from The Adventures of Kitchen Girl.