Roasted Brussels Sprouts: buy a bag of frozen ones, partially thaw and cut them in halves through the core.
Put in a bowl and drizzle them with olive oil. Toss with your hand and drizzle with more olive oil. When satisfactorily coated (your tolerance for fats and oils may be different from mine!), spread them out on a baking pan. Sprinkle lightly with garlic salt. Roast in oven on high heat (400 or higher) until they begin to turn brown. Personally, I think the browner the better, but this is a matter of individual taste.
Taste and sprinkle again if needed with garlic salt. Enjoy!
| current weight: 157.0