I made roasted brussel sprouts for the first time this Thanksgiving. They were to be served immediately but, once they cool to room temperature, they were like eating popcorn (without the crunch). Everyone loved them. It's just 2 lbs sprouts, 3 T good olive oil, 1 tsp salt, 1/2 tsp pepper. Mix in ziploc gallon bag till sprouts are covered. Cook on cookie sheet at 400 for 35-40 minutes. They darken, get brown on the bottom and are wonderful. Nothing to go bad.