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I never thought I'd like Brussels Sprouts. I remember them being bitter and unpleasant in my youth.  One day a client requested them, so I cut them open, drizzled them in olive oil and a touch of balsamic vinegar and a bit of salt and beyond here they were. Adding a bit of garlic made them even better. Now clients request them all the time.

But the other day, I had some from West Side market. They were bitter as could be, distasteful really, as I remember them from my youth. I also had some a few weeks later from Whole Foods. The same thing. They weren't crispy, they were soft. They just weren't mine.

So I took the ones I bought from whole foods and put them in a bowl with a bit more olive oil and salt. I also added some balsamic. Then I sliced them in half and placed them on a cookie sheet and roasted them at 375 for about 15 minutes. Delicious!

I figured something out. Slicing them in half crisped them up and made them so much more palatable than leaving them whole. I imagine the increased surface area lets some nutrients leak out somehow, but they taste so much better :)