I have to thank the cashier lady at my Trader Joe’s for this fabulous recipe. I was checking out with a huge stalk of Brussels sprouts in my cart when she stopped everything to tell me about how much she loves roasting these tiny cabbages.

“Oh, it’s fabulous,” she said. “You won’t make them any other way.”

I have to say that she’s totally right. If you are still boiling your sprouts, please stop. In the oven, these sprouts became tender on the inside and caramelized on the outside. Roasting them also gives them this slightly smokey flavor. They are infinitely more interesting than the boiled sprouts.

I used to sauté Brussels sprouts in a well-seasoned cast iron pan, which yields a similar taste and texture as roasting them. But why bother washing the pan when you can roast everything in a sheet pan on top of a piece of foil. Next to the taste, the easy clean-up is the best part of this recipe.

I hope you will give this dish a try. It’s my new favorite way of preparing Brussels sprouts. I think it will be your too. Thanks, Trader Joe’s lady!

Roasted Brussels Sprouts

• Brussels sprouts, 1 pound, halved and outer leaves trimmed
• Olive oil, 1/4 cup
• Salt, 1/2 teaspoon
• Pepper, 1/4 teaspoon

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.

Add Brussels sprouts to the prepared baking sheet. Add olive oil, salt and pepper. Toss to combine.

Roast until the Brussels sprouts are slightly caramelized, about 20 to 25 minutes, tossing once.

Serves 4.