This season, we've received more Brussels sprouts in the weekly boxes than in prior years. It's been a good thing, as I've been enjoying them. Mostly, I've been roasting them in a 400 degree oven for about 35 minutes.
Here are the prepped Brussels sprouts. I trim off the ends, then wash them. I put any loose leaves directly into the pan, and cut the sprouts in half. I also add a sliced onion. Then I coat them with olive oil, salt and pepper and put them into the oven.
The dish was ready after the addition of a scoop of fresh ricotta.