We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt they become an immediate favorite, a request in the name of side-dishes. Cooking them this way causes two of us to become giddy, and a third to keep saying: "I really don't like brussel sprouts... but I really like these." And a fourth? The jury is still out.This Thanksgiving, we have a history-marking, unusual dinner to attend. My dear friend is getting married, and Thanksgiving week is the time she chose. It is perfect, really. Not only is it her favorite holiday, but it will involve a pile of people coming together to be thankful for love, for festivity, for cause to celebrate over a table bursting with food.

And we each signed up for a plethora of food favorites, must-haves for the big meal, memories from families near and far. My contribution will be brussel sprouts and orange rolls. I will roll up my sleeves and help everyone else, since these brussel sprouts---which often appear on our table at home---will take no more than 10 minutes to prepare:

Roasted Brussel Sprouts brussel sprouts olive oil coarse salt (fleur de sel is best)

Cut tops off sprouts, slice in half if they are nearing the size of golf balls. Douse with olive oil, use hands to toss, so all are lightly coated with oil. Sprinkle with salt. Place in 400 oven for 30 minutes. Give thanks and serve.