Glorious sprouts

I love Brussels Sprouts. I liked them as a kid, back when my mom boiled or steamed the hell out of those "tiny cabbages." I gained a mature appreciation of them shredded into leaves and braised in stock, or quartered and sauteed with bacon and shallots. And then about a month ago, when my sister was in town, I swooned over a dish we had at a nearby restaurant, Firefly. So for last night's Sunday Dinner (theme: Down-Home Cookin'), I made Glorious Sprouts:

- Clean, trim, and quarter about a pound of sprouts. If they're small, you can just half them.
- Toss with a glug of olive oil and some sea salt. Roast in a hot oven (450 or so) until some of the leaves are charred and the cut surfaces are golden, not white. Give it at least 30 minutes.
- Drizzle a tiny bit of white truffle oil on top, enough to haunt you with its smell.
- Shred some good parmesan on top of that.
- Try not to eat the whole bowl by yourself.