Thanksgiving Special: Roasted Brussels Sprouts

Ah, Brussels sprouts. So many people hate them, so few love them. If you've only ever had the boiled variety, I can't really blame you if you are in the "hate it" camp. They are quite cruciferous. 

You'll need: 

2 lbs. of Brussels sprouts, trimmed and picked over (cut any large ones in half)

2 T. white wine

2 T. olive oil

salt and pepper to taste

a pinch of sugar

Put the wine and olive oil into a large bowl along with the salt, pepper, and sugar. Mix with a fork until emulsified. Put in the Brussels sprouts and toss gently to coat. Pour into a large baking tray and put it into the oven with whatever else is cooking. Give the pan a shake every once in awhile. Ours were the size of marbles, so took about 25 minutes at 325.