I have just heard about this brilliant way to glam up Brussels sprouts from a Notting Hill Post source (sauce?). Cut the bottoms off the sprouts so you have loose leaves. Toss (super) the leaves in olive oil and then plop them on a baking tray and sprinkle with the finest of salts. Roast in a hot oven around 200 degrees C for about seven to ten minutes. Take ’em out when brown and crispy and serve with a pint of your favourite poison. Hooray the sprout just got sexy – about time.