Oh, a quick word about the brussels sprouts. I love roasted vegetables. It is my preferred way of cooking almost any vegetables. The dry heat intensifies the flavor rather boiling it away in a big pot of water. It started with asparagus, and then broccoli, and now I even eat brussels sprouts!
(Ok, a clarification here. I don't actually remember ever having brussels sprouts before. I may have as a young kid, but I don't recall, so I was going along with their poor reputation along with everyone else. Britt claims to love it and always ask me to make it for her, so I figured if I was going to start, I would at least apply the best method possible)
Thanks to my new Food hero, Mark Bittman of the NYT for the inspiration. I liked it with a little balsamic vinegar, Brittany liked it the way it was. It didn't quite pass the Hannah test, but that might be shooting a little high....
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