Bon Appetit Friends

24 small brussels sprouts 1 Tbsp. olive oil, plus more for rubbing fine-grain sea salt and fresh ground pepper 1/4 c. grated cheese of your choice Wash and trim sprouts and cut in half stem to top.  Gently rub each half with olive oil, keeping sprout intact.  Heat 1 Tbsp. oil in large skillet over medium heat.  Place sprouts in pan cut side down in single layer, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes.   Bottoms should show only a hint of browning.  Cut into or taste to gauge if tender throughout.  If not, cover and cook a few more minutes.  Once just tender, uncover, turn up heat, and cook till flat sides are deep brown and caramelized.  Use metal spatula to toss once or twice and get some browning on rounded side.  Season with salt and pepper and dusting of cheese. This is for all of you who get brussels sprouts in your produce basket.  My boys LOVE these and ask for seconds.  No kidding.  They are really good!

I got this recipe from my sister Chrissy. You don't really have to measure anything. Just use what you have on hand. Be creative! 1 pound (or so) parsnips 1 pound rutabaga or turnip 1 pound carrots 1 pound yam or sweet potatoes 1 pound shallots, peeled (I used red onion) a head or more of garlic, cloves broken up, but not peeled. You just squeeze them out of their skins after they're roasted. I hate chopping garlic, and it is surprisingly mild and yummy this way. about a sprig of rosemary (maybe less), chopped She also suggests any winter squash, such as butternut red potatoes, or other small potato variety,scrubbed fresh beets celery root fennel bulb Preheat oven to 400. Peel (if you want to) and cut veggies into 1-inch pieces. Throw everything into a large bowl, drizzle with extra virgin olive oil, sprinkle with a good amount of salt and cracked pepper, and toss to coat. Bake in the oven for about 30 minutes, toss veggies in the pan, then bake for another 20 or 30 m