A woman I refer to as my second mother converted me. She makes them the best way - literally, us kids all fight over them. She can never make enough. I have posted my recipe for roasted brussels below and then her modifications (which if you have the time and forethought - try it and you won't regret it).
Nutritional Value and Selection
These bad boys belong to the cabbage family - which means leafy green which means high in vitamins B, C and K, thiamine, potassium and beta carotene and a really great source of fiber too (1 cup contains 4 grams!) according to Dr. Michael Murray in "The Encyclopedia of Healing Foods".
If you find them in the store/farmers market you want to pick the smaller ones - they are the most tender and tasty. They should be pretty firm and green - not brown or yellow or sad looking.
I will also add that now when I drive past the fields of brussel sprouts, I salivate. I think about the end product and get excited. Yes, I do really love brussel sprouts that much. I have converted a number of people into liking them by cooking them this way - so get them fresh, and give this a try and you will thank me later!
Roasted Brussel Sprouts
1 lb brussel sprouts, ends trimmed, cut an 'x' in bottom, cut large ones in half
olive oil
salt and pepper
Preheat the oven to 350 F. Toss the brussel sprouts with olive oil, salt and pepper on a cookie sheet. Cook for 25-35 minutes (or until tender and golden).
Modification for uber tastiness: Boil the brussel sprouts first. Then, while roasting a chicken, place the brussel sprouts on the bottom. Allow to soak up the lovely chicken juices and roast. Really, really delish.
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