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.