Brussels Sprouts. So tasty. Unless they are wimpy mush. This guarantees no mush. Preheat oven to 425.
Peel the top layer off, chop the dry stem end off.
Bring water to a boil.
Drop the sprouts into the water and boil for two minutes.
Grease a pan large enough to hold your sprouts.
Place sprouts in pan and drizzle with a little oil and spice of choice. I used garlic flavored oil.
Roast for approx 25 minutes. Some of the outer leaves may crisp and darken which only makes them more tasty. Check sprouts for preferred texture. If you want them more tender, add a few more minutes.
Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.