Recently I made roasted brussel sprouts for dinner with friends. One of my guests asked how I cooked the brussel sprouts, and I was telling her that after I put them in the oven, I waited until I could smell them.....then gave it about 10 minutes until I could smell them stronger, then checked them for doneness. I cook this way often....checking on food in the oven once the smell is prominent. Does anyone else use their nose as a main cooking tool?