I lost more than one night's sleep over this issue before. And apparently what we call Belgian waffles they call Brussels waffles. Do you want the truth re Vienna sausages? You can't handle the truth.
By the way, we are totally addicted to this recipe that Mark Bittman included in the NYT on an article re cast-iron pans. Really delicious.
It takes less than a 1/2 hour to get really brown, though. More like 15 minutes. But result is fantastically nutty.
Roasted Brussels Sprouts With Garlic
Time: About 45 minutes
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic
Salt and pepper to taste
1 tablespoon balsamic vinegar.
1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Yield: 4 servings.