Thanks. It looked like some sort of creamy sauce with ‘bits’ in. Wasn’t sure what flavour the ‘bits’ were. I’m a strictly ‘steam and eat’ for sprouts, with whatever gravy the meat comes with. A creamy sauce may be the adventure I need! 
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Ah, the “Mick Mulvaney Special.” J/k - I miss currywurst!
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Throw a baking sheet in the oven and preheat to 400ºF. Cut the brussels sprouts in half and toss in oil (most people like olive oil, but I like using a higher heat oil like avocado oil, and then I can crank the oven to 425-450ºF), with whatever seasonings you like: salt & pepper certainly, but also consider various herbs or spices, whatever you feel like. When the oven and pan hit the correct temperature, put the brussels sprouts on the pan in a single layer, spacing them out, preferably cut side down. Check after 10-15 minutes to stir a bit. Depending on your oven and your preference, they will be ready between 20 and 30 minutes.
To elevate them even more, toss with a small amount of high quality balsamic vinegar while hot and then serve.
(Note: if some of the outer leaves blacken from the high heat, that’s considered a feature, not a bug.)
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Mmmmmmm features. Roasty toasty tasty features. Damn I love roasted sprouts.
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I’ve owned that same rolling pin!
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Wait…what? You, who makes such beautiful things with wood, have no rolling pin???
Here’s mine, which was given to me by my grandmother, who told me it was made by…darn, I can’t remember anymore whether it was her father or her grandfather. She said she wanted me to have it, because she knew I would use it. And I do. 
(Apologies for photo quality…taken with a Chromebook.)
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I only started baking very recently.
I’ve been meaning to make a rolling pin, but I haven’t found the right piece of wood yet.
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I hope you do!
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I love useful kitchen tools with a history. I have a few, and most of them have histories that only tangentially connect to me. I use them, take care of them (no dishwasher!) and look forward to passing some of them on to Kiddo.
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In that vein, a little Curry with Zucchini goes down very well
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You eat funny!
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Well, it’s too early to drink yet.
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I took the liberty to replicate this here; sounds useful:
(Full quote got clipped somehow, but you get the gist.)
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Liberty granted. I was thinking of doing the same but … much inertia today.
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You all probably know this already, but I’ll share this tip just in case.
If you have an urge for Texas-style BBQ but either can’t find beef brisket or it’s just too much food at once, a chuck roast is a great substitute. Just rub it all over with salt and pepper and give it 4-6 hours, depending on the size, in the cooker/smoker at 225 deg F (105 C). I ended up wrapping this one about 3 hours in, with a total cook time of just under 5 hours.
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Just made these. The only difference is they use large sugar chunks and I didn’t have any because the coronapocalypse. Chocolate chip scones.
Recipe: https://www.kingarthurflour.com/recipes/scones-recipe
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