A new favorite vegetable

I always hated brussels sprouts as a kid. My parents love them, and I only remember seeing them eat the little green things boiled. People have been telling me over the last few years that if you pan-sauté or roast them, they become an entirely new vegetable; a magically delicious thing.

I'm convinced now.

Roasted brussels sprouts, leeks and garlic

-1 lb. baby brussels sprouts

-2 leeks

-4 cloves garlic

-Salt and pepper

-Extra virgin olive oil

Preheat oven to 400 degrees F. Wash and rinse sprouts and remove stems. Leave whole and place on a baking sheet. Cut stems and very tops off of leeks, cut in half lengthwise, and rinse well (leeks can sometimes be sandy or gritty). Then chop leeks into 1/2" pieces. Coarsely chop garlic, and add it and the leeks to the sprout pan. Drizzle liberally with olive oil, sprinkle with salt and pepper, and roast until golden brown and sizzling, about 25-30 minutes.