My favorite season to cook is the fall. I just love the fruits and vegetables of the season...brussels sprouts, butternut squash, ginger gold apples, pumpkin, etc. Yum! I love the unique savory flavor of brussels sprouts and their mini-cabbage-like appearance. It's interesting to see brussels sprouts making an appearance on gourmet restuarant menus the last few years. Who knew a homely little vegetable could be sexy? I sampled a great roasted brussels sprout dish at Marlowe in San Francisco last spring and I've tried to duplicate it at home without success. Just how DO you crisp those individual leaves? I have to settle for a simple roasting: spread out the brussels sprouts on a shallow baking dish, sprinkle with olive oil and sea salt. Roast for 30 minutes at 350 until browned.