Roasted Brussels Sprouts

so i had a fantastic post all written up confessing my love of the brussel sprout. then it disappeared. vanished. so here i am sails deflated wishing i had hit the save button before i tried to change the font. let me just sum it up...i love these babies. and so do my kids. they fight over who gets the last one. they're nothing like you remember as a child, all smooshy and slimy. these are sweet and tender and a perfect side dish to almost anything. we ate them at thanksgiving last year. i make them with a tuna sandwich. i love them. and i even love them cold straight from the fridge the next day. if they last that long.

1 pkg fresh brussels sprouts (or enough to feed your crew)
extra virgin olive oil
kosher salt

first, wash and trim each brussel sprout. depending on the freshness of the sprout, you might want to trim the ends and pick off a few of the outermost leaves. if your sprouts look clean and tight, just leave them. also, depending on the size and your alloted cooking time, you may want to cut them each in half. your decision. after washing, place them all on a large rimmed cookie sheet and drizzle liberally with extra virgin olive oil. sprinkle liberally with kosher salt and toss to coat. (don't wash your hands, olive oil makes a perfect impromptu manicure!) place in a preheated 425 degree oven for approximately 25-30 minutes. some of the leaves may begin to brown or even burn, they're actually very tasty this way. just keep your eye on them and when they're all looking like they're jumping around a little then take one out and test it for doneness. you want these to be tender to your liking. some people like their veggies a little crisp, i like mine on the soft side.

p.s. do you use kosher salt? i sure hope so, because it makes a vast difference in dishes like this one. you can find it at almost any grocery store. i find it in the spice aisle in a blue box near the rock salt. get some, you won't be disappointed!