A Little Brussels Sprout Bragging

I just have to brag a little on my son. He LOVES brussels sprouts. For months the only cooked veggies he would eat were broccoli, green beans, and spinach if I hid it in eggs. Then one day, I decided to try roasting brussels sprouts for Matt and myself for dinner, thinking he wouldn't even touch them. I made him green beans. When he saw those sprouts, he wanted to try them (unusual for him with veggies) and ended up eating most of what I had made for us. Now when I pull them out of the freezer, he gets all excited and says "brunsel sprits!!" I have recently discovered roasted veggies and let me tell you, they will change your life. Hehehe! So, here's how I make my sprouts:

18-20 baby brussels sprouts straight out of the freezer.
2-3 teaspoons olive oil
salt and pepper to taste

I like my veggies in smaller pieces, so I let the sprouts sit out a few minutes until they are soft enough to cut in half. Then I throw them in a bowl with olive oil and salt and pepper and mix it well. Heat the oven to 450 and put your sprouts in a greased glass baking dish. Cook them for 30-40 minutes or until they are brown and slightly crispy and caramelized around the edges. I usually stir them after 15 minutes and again after 30. I don't have pictures, but take my word on it, these are yummy. And you can do the same thing with broccoli too.