Brussels Sprouts. They look like tiny cabbages–how hard can they be to cook? Not hard at all, provided that you don’t treat them like a cabbage. That thing with apples and vinegar–not so good with brussels sprouts. Asian stir-fry? Possible, but not optimal. Now, a simple treatment where they are sliced in half and drizzled with oil and a sprinkling of salt and pepper…roasted for 25-35 minutes or until as tender as you like (I tend towards less rather than more time).
If you enjoy greens, these are better than french fries. Really!