Roasted Brussel Sprouts

At tonight's meeting, before we got down to business, we spent some time munching on Miriam's roasted brussel sprouts--a snack that we determined overturns traditional notions of the unpleasantness of brussel sprouts.  This recipe is from Isa Chandra Moskowitz; she has a version posted not only on her blog The Post Punk Kitchen but also published it in two of her cookbooks, Veganomicon and Vegan With a Vengeance. Here's the recipe:

1 lb brussel sprouts
1 tbs olive oil
salt and pepper to taste

(no amounts were given on Isa's blog, and honestly they aren't that important)

The instructions:

"To roast them, preheat the oven to 400 F. Slice off the knobby bottoms and peel off any out of shape leaves. Slice in half, place on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat. Roast for 15 to 20 minutes, flipping once. Easy as pie. Actually, much much much easier than pie."