Brussel Sprouts

• Preheat oven to 400° F.
• Rinse brussels sprouts under cool water. Shake the colander allowing water to remove loose dirt from the sprouts. Pat sprouts dry, then with a sharp knife, trim the tough ends. Remove brown leaves but keep loosened green leaves.
• Cut sprouts into halves and quarters. Place in a large bowl or directly on the sheet pans. Drizzle olive oil, balsamic, garlic, salt, crushed red chili and black pepper. Stir to coat well. Spread flat side down across one large pan for steamed-like sprouts or two larges for crispier sprouts.
• Bake for 25-35 minutes, or until sprouts are toasty brown and fork soft. For even baking, toss the sprouts halfway through. To crisp edges and loose leaves, broil for the last five minutes or so. While changing the oven temperature, this is the perfect time to taste the sprouts as well. Do they need more salt, pepper, garlic powder/granules? How about fire by way of crushed red peppers? Shake, shake it.
• We send luck in plating and making it to the table with these Brussels.