I don’t think I have told you how much I love vegetables. Apart from the one vegetable I class as an abomination, all the rest of them are welcome in my house. But there is only so much boiling you can do. I’ve been braising celery hearts in vegetable stock until they are soft and tender, roasting trays of broccoli with chickpeas for orzo salads, and grilling red peppers until their skin blackens and blister.
But the beauty of brussels comes when they are roasted. Wash, halve, toss in a splash of olive oil with crunch sea salt flakes and coarse black pepper. Roast in a hot (200o/c) oven for 20-30mins until they are soft and the skins are browning.
honeyanddough.com 
Brussel sprouts are so underrated! I was guilty of not trying them ever since my mom never made them when I was growing up. I tried them first this Thanksgiving. My mother in law roasted them just like this and they were so so good. I’m glad she made them, otherwise I would probably have never tasted them.
For any readers who haven’t tried them, I would compare it them to cooked cabbage in texture with a bit of a different taste.
Thanks for sharing this simple, but delicious recipe Hannah.
Thank you Zully! I think people get put off brussels because they are normally boiled to death. They are exactly like tiny cabbages. I love cooking them like this and serving them with a splash of balsamic vinegar before serving.