If you're using big ones, you have to parboil them first, and then you can proceed as described. There are some good basic instructions here:

http://www.oceanmist.com/html/produc...chokeprep.aspx

You really have to try the Brussels sprouts too. Those you just cut off the ends, halve them, shake them in the oil and coarse salt and roast them in one layer in a 400 degree oven, stirring every 5 minutes or so so that they brown on both sides and don't burn. They don't take too long. When they have a good toasty brown going, toss them in a bit more salt and devour. Maybe I'm weird, but I'll go through a bowl of these faster than potato chips.