Thanks! I’ll give it a try.

This applies to meat as well. Imo there’s a big flavor improvement to a stew made with seared meat vs one where the meat was added raw to the stew.

Roast brussel sprouts:

• quarter brussel sprouts until you have enough to cover the bottom of a cast iron or carbon steel oven safe pan without crowding; a glass casserole dish will also work
• toss in cooking oil of choice, salt, pepper, herbs of choice, e.g. herbs de provence
• 420F for 30 minutes, stirring at 10 and 20 minutes, optionally sprinkling with shredded parmesan at 20 minutes

End result should be crisped on edges. Probably the side dish I’ve made more than than any other.

Isn’t it something how sitting and paying attention for a while can reveal so much?